I can’t stand overcooked veggies, especially asparagus.  I don’t like it totally raw either, so roasted provides the perfect balance, bringing out the flavor while keeping the asparagus crispy.

Ingredients:

·       1 bunch asparagus

·       Extra-virgin olive oil

·       Salt and freshly ground black pepper

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Trim the tough ends of the asparagus but otherwise leave as whole stalks. Toss with olive oil and spread out on a sheet pan in a flat, single layer.  Sprinkle with salt and freshly cracked black pepper.  Roast for 25-30 minutes, shaking once or twice and checking to make sure they aren’t burning.  You want them vibrant green.