- 1 bunch asparagus
- olive oil
- coarse salt
- optional: grated parmesan, balsamic vinegar, lemon wedges
- Trim asparagus by holding the tip and bottom and bending the asparagus until it snaps. Discard woody ends and place trimmed asparagus on a baking sheet. Drizzle with a little olive oil, and sprinkle with a bit of salt and pepper.
- If using, sprinkle parmesan, or drizzle with balsamic vinegar.
- Roast asparagus at 375 degrees for 10-15 minutes or until tender and bright green.