27 November 2009

I (heart) asparagus!

I think asparagus should be in season year-round and paired with everything. Aside from it's beautiful color and playful, pointed tips, asparagus tastes fabulous with very little effort!!

Soak 2 lbs of asparagus in ice-cold water.

Nip the ends.

Lay out on a baking sheet.

Toss with a good olive oil, coating each stalk evenly.

Sprinkle with Kosher salt and black pepper. Bake at 400 degrees for 25 minutes.

Yummy crunchy goodness!!

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