Quick and easy, healthy and delicious. My kind of recipe.
Ingredients:
*2 bunches asparagus
*olive oil
*salt
*black pepper
Directions:
Preheat the oven to 425 degrees. Rinse the asparagus and pat really dry with paper towels. The water will make the asparagus limp, which is not good. Pick up one asparagus, holding it by the ends with each hand. Bend the asparagus until it snaps naturally. Discard the bottom part that snapped off. Line the top of the snapped asparagus up with the rest of the asparagus on a cutting board. Use that piece as a template and cut off the other ends of the asparagus. Discard the bottoms.
Place the asparagus in a gallon-size zip lock bag. Pour in some olive oil--just enough to barely coat the asparagus. Close the bag and shake around so that all the asparagus gets lightly coated. Add more if needed.
Dump the asparagus out on a large baking sheet. Spread the asparagus out so that they are in a single layer. Sprinkle with salt and pepper. Roast in the oven for 12 minutes. The asparagus will be cooked but still have a crispness to it. Yum.
