Ingredients:

  • 1 pound (450g) fresh asparagus, thick or medium spears preferred
  • 2 tablespoons (30ml) extra virgin olive oil
  • ¼ teaspoon sea salt (or kosher salt)
  • ⅛ teaspoon freshly ground black pepper
  • Optional: 1 tablespoon lemon juice (freshly squeezed)
  • Optional: Pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Snap off the tough ends of the asparagus. Rinse and pat dry with a clean tea towel.
  3. In a large bowl, toss the asparagus with olive oil, salt, and pepper. Make sure the spears are evenly coated.
  4. Spread the asparagus in a single layer on the baking sheet, ensuring they aren't overcrowded.
  5. Roast in the preheated oven for 10-15 minutes, or until the asparagus is bright green and tender-crisp. The time will vary depending on the thickness of your spears.
  6. Optional: Drizzle with lemon juice (if using) immediately after removing from the oven.
  7. Serve immediately and relish.