Prep 5 minutes ∙ Cook 10 minutes ∙ Makes Yield: about 1 pot ∙ Source Farmers wife, Diane Riehm
Ingredients
- 1 Bunch asparagus
- ½ Tablespoon olive oil
- 1 Lemon (optional)
- Sea salt and pepper to taste
Instructions
- Rinse asparagus in cold water, and “snap”. (Asparagus has a natural breakpoint – just bend at the bottom until they break and compost tough bottom ends).
- Preheat oven to 500 degrees (broil).
- Place the asparagus into a plastic bag or container. Add in the olive oil and combine until asparagus is coated.
- Place single layer of asparagus onto a baking sheet. You don’t want to overcrowd your pan!
- Add a dash of salt and pepper (I add all of the pepper and only some of the salt).
- Move the asparagus around occasionally, making sure they don’t burn (a little browning is OK though). They are done when they are bright green.
- Put on a plate, squeeze half a lemon (or a whole lemon if you’re like me) over the asparagus. Add salt to taste. Serve hot.