Oven Roasted Asparagus

Preheat oven to 425 F.

Holding the middle and lower end of one stalk of asparagus, bend until it breaks. Usually about 3 inches will break off. Discard the tough end of the stalk. Line up the rest of the stalks on a cutting board and cut them all at about the same point. Or if you want, do like I do and break each one. This breaks off the woody end and leaves just the tender part to eat. Wash and dry the asparagus.

On a large baking sheet place the asparagus and drizzle with 1-2 tablespoons of good quality olive oil.

Next sprinkle with salt and pepper and toss to coat all the asparagus spears.

Roast for 7 – 10 minutes for tender-crisp and 10 – 13 minutes for soft asparagus.

Serve with mayonnaise or eat just by themselves.

Ever since I started roasting asparagus, I don’t use mayonnaise anymore because it has so much more natural flavor than before.

Serves 4

Enjoy!