*2 bunches asparagus, washed
*1 to 2 tablespoons olive oil
*Coarse grained salt and cracked black pepper
Preheat oven to 400 degrees F.
1. Place asparagus in a large plastic bag. Drizzle half the olive oil over the asparagus, seal the bag and shake until asparagus is coated evenly with the olive oil. If necessary, add only enough of the remaining olive oil to coat the asparagus. Place the asparagus in a single layer on a cookie sheet, season with salt and pepper. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.
Tips: Toss asparagus with oil, salt and pepper as directed below and store in refrigerator until you’re ready to bake it off. Get into the habit of spending 5 to 15 minutes prepping tonight or tomorrow’s dinner during the day and you will be eating in more than out. The weight will come off quicker with home cooked healthful meals and you know it.
Tip: Asparagus starts losing its sweetness the minute it’s cut, therefore, as always, look for the freshest stalks possible. Skins should be smooth and bright colored with tightly formed heads.