Ingredients

1 bunch asparagus

4 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

 

Directions

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​Pre heat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and cut off an inch or so the bottom of the stem.

 

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can.

 

Generously drizzle olive oil all over the asparagus and then sprinkle the asparagus liberally with kosher salt and freshly ground black pepper.

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Roast the asparagus in the oven for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. 

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Recipe from thepioneerwoman.com