- Servings: 6
Source: Everyday Food, March/April 2003
- 2 pounds asparagus, as fat as possible
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Preheat oven to 350 degrees, with a baking sheet inside. Trim and peel asparagus to the point on the stem where it is most tender. Wash well. While asparagus is still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus.