Perfect Roasted Asparagus

Thank you Lyndsi Clements

serves about 4

1 pound asparagus spears (the thicker the better for roasting)

2 Tbsp olive oil

Kosher/coarse salt

Black pepper

*Preheat the oven to 400

While the oven is preheating, gently break off the lower ends of the asparagus. This is the tough part that isn't great for eating. The asparagus should break naturally when you bend the asparagus about 1-2 inches up the stalk. Discard the lower, tough portion.

*Lay the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Using your fingers, gently roll the asparagus to evenly coat with the oil. Sprinkle the asparagus with salt and pepper. Again lightly roll the asparagus so the salt and pepper gets evenly distributed.

*Bake for 10-12 minutes, checking often the last 1-2 mins of baking, until the asparagus is tender when pierced with a fork. Serve immediately.