Ingredients:
2 bunches asparagus
plenty of olive oil
salt and pepper
fresh lemon juice
Directions:
- Preheat oven to 425°F.
- Wash the asparagus thoroughly, especially the tips. They should be swished in a bowl of water to rinse out any sandy soil they held on to as they grew upwards.
- Break off any tough ends of the asparagus by snapping them (when you bend, it will naturally snap in the spot where it becomes woody). Place the asparagus on a rimmed baking sheet, and use a paper towel or clean dish towel to dry it as much as possible. Drizzle generously with olive oil and toss a little bit with your hand or a pair of tongs. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
- Roast the asparagus for 10-15 minutes, until tender but still crisp. Watch it closely to be sure it doesn’t burn. Thin stalks will take less time and thick stalks will take a little longer.
- Sprinkle with lemon juice as soon as it’s removed from the oven and serve right away.