This nutritional powerhouse is tasty on its own as a side dish, stacked on a sandwich with onions and ricotta cheese, or mixed into a pasta or salad.
- Servings: 4
Source: Whole Living, April 2011
- 1 bunch asparagus, stems trimmed
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Heat oven to 425 degrees. Arrange asparagus on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until crisp-tender, 12 to 16 minutes.