Roasted Asparagus

By á-4084

Ingredients

• 2 2 2 pounds thick asparagus
• 2 2 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/2 1/2 1/2 teaspoon Salt
• 1/4 1/4 1/4 teaspoon pepper

Details

Adapted from cooksillustrated.com

Preparation

Step 1

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

2. Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed. Place asparagus in large baking pan and toss with 2 tablespoons oil, salt, and pepper.

3. Transfer asparagus to preheated sheet and spread into even layer. Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, 8 to 10 minutes. Transfer asparagus to serving platter, drizzle with remaining 2 teaspoons oil, and serve immediately.

This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter. The asparagus can be served as is or sprinkled with the gremolata topping (see related content) right before serving.