Makes 4 servings. Recipe is by Teresa B. Day.
1 bunch asparagus
2 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1. Preheat oven to 425 F. Wash asparagus and cut the hard tips off the ends then blot dry.
2. Place the asparagus in a baking pan and drizzle with olive oil. Shift the pan back and forth to coat.
3. Season with salt and pepper.
4. Bake for 10 to 15 minutes or until crisp-tender, and serve warm.