- 1/2 teaspoon freshly ground black pepper
- 2 pounds fresh asparagus
- 5 tablespoon Extra virgin olive oil
- 1 teaspoon Kosher salt
- Preheat the oven to 400 degrees F.
- 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.
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