Roasted Asparagus Side Dish

• 1 large bunch of asparagus
• 1/4 cup olive oil
• Salt and pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with tin foil and put a cooling rack on top of the foil. The foil helps with clean up and the rack ensures that the vegetables roast instead of steam in their own juices.

Slowly bend one asparagus spear in half to see where it natually breaks. This tells you where to cut the rest of the bunch so that you can discard the woody ends (usually about the bottom 3 inches or so).

Lay the trimmed spears on top of the cooling rack. Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 15 minutes until crisp-tender. One bunch serves 3-4 people.

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