It's that time of year! We love when asparagus comes in season (at least now I do). As I kid my mother would send us out to collect it wild along our ditch banks and I dreaded it. I hated eating it and always thought it was too mushy. When I tried it again as an adult I fell in love, (thanks Mom). I love the flavor and healthiness of this recipe, plus I cook it till it is barely done and still crisp, so no mushiness here.
2 lbs asparagus
2 T. olive oil
1 T. Kosher salt
* Preheat oven to 450 degrees. Wash asparagus and cut off bottom 1-2 inches (it really just depends on how thick your asparagus is, thinner ones cut off closer to 1 inch, thicker ones more) of each asparagus stalk. Dry off any excess water from washing and place in 9 x 13 pan. Drizzle with olive oil and toss to cover all stalks. Sprinkle on salt. Put in oven and cook for 15-20 minutes. After about 10 minutes rotate pan and toss asparagus. Let cook until it reaches your desired tenderness.
* I like it barely done so I do about 15 minutes but if you want it softer, cook longer.
