Since the rest of the recipe is so simple, if you have thick asparagus, take five minutes to peel the bottoms after you've trimmed off the woody ends. Lining your cookie sheet with parchment paper creates a nonstick surface and helps the spears brown and develop some nutty flavors.
Prep Time: 15m
Cook Time: 25m
1 pound asparagus, washed and trimmed, with the ends peeled if the asparagus are thick
2 tablespoons olive oil, more if needed
1/2 tsp salt, more to taste
Freshly ground pepper
- Preheat oven to 400°F.
- Line a rimmed cookie sheet with parchment paper. Place the washed and trimmed spears on the cookie sheet, drizzle with olive oil, season with salt and pepper. Gently toss the asparagus so that the oil and seasonings are evenly distributed.
- Make sure there is plenty of room between the spears and place cookie sheet in middle rack of oven. Check after 15 minutes, giving the cookie sheet a good shake, and let them cook another 5 to 10 minutes until they are tender and slightly browned.
- Enjoy hot, at room temperature or cold.
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