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!!