This dish gives asparagus a different texture than boiled asparagus. Very thin asparagus takes less time to roast, but fat stalks are best for this recipe. For more flavour, sprinkle with grated Parmesan and/or balsamic vinegar after roasting.
Excerpted from Lighthearted at Home – The Very Best of Anne Lindsay Copyright © 2010 Anne Lindsay & Associates Ltd. Excerpted by permission of John Wiley & Sons Canada, Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Break off tough ends of asparagus. Arrange asparagus in single layer on baking sheet. Drizzle with oil; turn to coat. Sprinkle with salt and pepper.
Bake in 500F (260C) oven for about 8 minutes or until tender.