Fail-Proof Roasted Asparagus
Preheat your oven to 425°F (225°C).
Wash the asparagus spears and trim an inch or two off the thick ends. You can do this by gently bending the spear near the end until the woody part snaps off, or just use a knife to hack all the butts off in one go.
Lay the asparagus in a single layer on a baking sheet and drizzle with olive oil. You can use a piece of parchment paper to make cleanup easier (remember, you can put the paper in the kitchen waste/compost bin afterwards).
Use a pair of tongs or a fork to roll the spears around and make sure each one has a nice coating of oil, but try not to leave them layered on top of each other. Sprinkle on salt and pepper to taste.
Roast for about 12-15 minutes, or until you see the asparagus shriveled up a little bit. The pointy ends should be nice and crispy.
Serve with a little extra salt, pepper, or butter as an option to taste.
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