- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp.
2010, Ina Garten, All Rights Reserved
Recipe courtesy of Marcela Valladolid