I always make more than I need and enjoy leftover asparagus chopped up in a quiche, omelet, or sprinkled atop my favorite salad. A note on cooking: I line my baking sheets with aluminum foil for ease of clean up. You may omit this step if you like.
Hands-on time: 10 minutes
Total time: 30 minutes
2 bunches (about 32 ounces) of asparagus, washed, dried and bottoms snapped
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
Freshly ground black Pepper
1. Preheat oven to 425°F
2. Line a baking sheet with aluminum foil and arrange a single layer of asparagus, tips pointing toward the center to fit two rows.
3. Drizzle generously with olive oil, rolling asparagus to coat. Season with salt and a pinch of pepper.
4. Bake for 15 to 20 minutes until desired doneness. (I like the asparagus to caramelize a little before removing from the oven.) Remove and cool to desired serving temperature. I like serving these room temperature or warm.