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Roasted Asparagus
Of all the hundreds of ways to prepare asparagus, my favorite way is roasted. I hope asparagus graces your table often! Serves 6.
Ingredients
- 2 pounds asparagus approximately 2 bunches
- extra virgin olive oil or avocado oil (for Low Vitamin A)
- kosher salt
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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Wash asparagus and remove ends by simply snapping them off with your fingers.
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Each end will break in a different place, but this is preferred over cutting because the asparagus snaps only where the shoot gets tender. We want tender shoots. ;)
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Pat asparagus dry and place on a baking sheet.
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Liberally drizzle olive oil over asparagus shoots, then gently with your hand roll the shoots back and forth across the baking sheet until each shoot is coated in oil.
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Liberally sprinkle the asparagus with salt.
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Kosher is preferred over fine salt because the coarse granules give each shoot a better flavor and texture once roasted.
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For thinner shoots, bake for 10 minutes. For thicker shoots, bake for 15 minutes.
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Serve hot.