Roasted Asparagus

Roasted Asparagus

2 pounds fresh asparagus
Extra-virgin olive oil
Sea Salt
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast asparagus for 10-15 minutes, until tender but still crisp.

Note: May need to cook longer if the asparagus are thick.

Purchasing & Storing Asparagus:

- Look for tall, straight spears. They should look as if they are "standing at attention."
- Look for tightly packed heads that are not bruised or dry looking.
- Look for brilliant green color that fades from darker green at the tip to a lighter green at the base, or if purchasing white asparagus, it should be an ivory color.
- Thickness is not an indicator of tenderness. Both thick and thin spears can be equally tender.
-Store in the fridge and use within 2 to 3 days. Store spears upright in a container of water, or wrap ends with a damp cloth.