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- 1 bunch fresh Asparagus
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Preheat the oven to 325 degree F.
- Snap the woody ends off the asparagus, so that you are left with the tender stalk. Put the asparagus on a cookie sheet and toss with olive oil, salt and pepper. Evenly distribute the asparagus in a single layer on the pan.
- Cook for 20 to 25 minutes until tender. Serve immediately.