Guest guest Posted April 2, 2006 Report Share Posted April 2, 2006 Roasted Asparagus 2 lb. fresh asparagus Extra virgin olive oil (EVOO) Kosher salt, plus extra for sprinkling Freshly ground black pepper Preheat the oven to 400º F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a 10 " x 15 " jelly roll 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. Serves 6 to 8. Quote Link to comment Share on other sites More sharing options...
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