Roasted Asparagus Spears
INGREDIENTS
- 2 bunches thin asparagus, ends trimmed (or however much you feel like making)
- 2 Tbs. extra virgin olive oil
- 1 tsp. salt
- 1/2 tsp. ground pepper
- I never actually measure any of these, I just use however much looks good to me.
DIRECTIONS
- Preheat oven to 425.
- Spread out spears on a large shallow roasting pan.
- Drizzle with oil, sprinkle with salt and pepper.
- Shake pan gently so asparagus is almost completely coated in oil.
- Roast until tender about 10 min, give or take, depending on thickness of asparagus.
- Shake pan halfway threw cooking to keep spears from sticking.
- Just before serving, drizzle with a little more olive oil and adjust seasonings (if need be).
- The asparagus has such a great crispy taste and texture to it!