Roasted Asparagus

I needed a veggie for our Easter dinner so I gave these a whirl.  This is my new favorite way to cook asparagus.  Just go easy on the olive oil because if you add too much (like I found out the second time) they don't roast and stay soggy. 


http://www.melskitchencafe.com/perfect-roasted-asparagus/

 

Perfect Roasted Asparagus

Yield: Serves about 4

Ingredients

• 1 pound asparagus spears (the thicker the better for roasting)
• 2 tablespoons olive oil
• Kosher/Coarse salt
• Black pepper

Directions

1. Preheat the oven to 400 degrees. While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn’t so great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.
2. Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again, lightly roll the asparagus so the salt and pepper gets evenly distributed.
3. Bake for 10-12 minutes, checking often the last one to two minutes of baking, until the asparagus is tender when pierced with a fork. Serve immediately.