First-of-spring asparagus spears are oven-roasted briefly, intensifying their fresh, natural flavor.
- Servings: 8
Source: Martha Stewart Living, March 2008
- 2 pounds slender asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
Preheat oven to 425 degrees. Peel bottom half of each asparagus stalk. Toss asparagus with oil, salt, and pepper on a rimmed baking sheet. Roast until tender and golden, about 15 minutes.