- 2 pounds fresh asparagus
- Good olive oil
- Kosher salt plus
- extra for sprinkling
- Freshly-ground black pepper to taste
Preheat the oven to 400 degrees.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
This recipe yields 8 servings.