Ingredients
2 lb. asparagus, stalks trimmed
3 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
Preparation
Trim the woody ends. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked. Cut them off, or peel off the thick green outer layer using a vegetable peeler! Season generously. Don’t be shy with salt and pepper or else your asparagus can turn out very bland. Roast in a single layer. If you overcrowd the pan, you risk steaming the asparagus, which would prohibit char. Char is good!
Step 1Preheat oven to 400º. On a large baking sheet, toss asparagus with olive oil and season generously with salt and pepper. Step 2Roast until tender and slightly charred, 25 minutes.
Trim the woody ends. The bottom of asparagus spears are super tough and nearly impossible to bite through, even when cooked. Cut them off, or peel off the thick green outer layer using a vegetable peeler! Season generously. Don’t be shy with salt and pepper or else your asparagus can turn out very bland. Roast in a single layer. If you overcrowd the pan, you risk steaming the asparagus, which would prohibit char. Char is good!
Looking to amp up the flavor? A sprinkle of parm or a squeeze of lemon juice never hurts! Got leftovers? Throw it in some creamy bacon risotto, lemony pasta, or cheesy skillet quiche. Made this recipe? Let us know how it went in the comment section below!
