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Snap asparagus. Wash and dry. Add a glug of olive oil, salt and pepper. Toss around. Lay out flat on a cookie sheet. Roast at 425 for 25 minutes.
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Snap asparagus. Wash and dry. Add a glug of olive oil, salt and pepper. Toss around. Lay out flat on a cookie sheet. Roast at 425 for 25 minutes.
My Urban Pantry 
>Excellent. Do you cover them? Because the last two times I've done this, I did it on broil and the olive oil seemed to burn. There was smoke.
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>We don't cover them. No smoke for us. They do get crunchy at the tips and fairly well done on the stems. The tips are like asparagus popcorn.
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>love the "glug"!to karin: the broiler will do that, which is different than baking…
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