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!!