It's that time of year again, asparagus season. I normally play it safe and only steam my asparagus. This year I'm being adventurous! Christopher and I both loved this recipe, so much yummy than just steaming.
1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Place the asparagus on an ungreased baking sheet. Drizzle with the oil. Sprinkle with salt and pepper; turn to coat. Bake at 425⁰ F for 10-15 minutes or until tender.