1poundasparagus(fresh - thin stalks cook tender and quick)
2 tblsextra virgin olive oil
1tspsalt(optional)
Instructions
Preheat oven to 400°F
Break tough ends off or cut with a sharp knife.
Rinse asparagus under running water. Pat dry with a paper towel.
Wipe cookie sheet with a little olive oil to coat lightly.
Place asparagus stalks in a single layer on cookie sheet.
Drizzle olive oil over asparagus.
Salt lightly if desired.
Place cookie sheet in oven at 400°F and bake for 8 to 12 minutes depending on how thick the stalks are. For thin stalks it will take 8 minutes. If medium size it will take about 10 minute. Larger stalks could take 15 to 18 minutes. Watch closely at end of time to prevent overcooking. They should sizzle and turn slightly brown. Test with fork for tenderness.
Remove from oven and serve immediately.
Notes
Nutritional analysis is an estimate and will vary depending upon amount of ingredients and oil used.Refrigerate leftovers for a day or two. Reheat in oven or air fryer until hot.Does not freeze well.