Categories: Sides

Ingredients

• 2 bunches asparagus, rinsed
• 1/2 cup olive oil
• Kosher salt and black pepper to taste

Directions

1. Preheat oven to 475.

2. First, slice the woody bottom 1 1/2-2 inches off the asparagus spears.

3. Arrange the spears on a large rimmed baking sheet, drizzle on the olive oil, toss them in the oil and sprinkle on plenty of salt and pepper.

4. Roast for 5-7 minutes, or until slightly tender and just starting to brown. Serve immediately.

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