Roasted Asparagus

Roasted Asparagus

1 pound medium to thick asparagus spears, ends snapped off and discarded

2-3 tablespoons olive oil

Coarse salt, optional

Heat oven to 425 degrees. Toss asparagus with olive oil to lightly coat spears.Transfer spears in a single layer to a parchment or foil-lined sheet pan that has been lightly sprayed with oil.

Roast, turning spears occasionally, until asparagus begins to soften, about 10 to 12 minutes, depending on thickness. Let cool 2 minutes before transferring asparagus to a paper-towel lined plate to drain before serving.