Asparagus is one of Brian's favorite things. I know, right? My memories of asparagus are stringy, disgusting, and green. Now I love it! We figured out exactly how we like it best and I have to share because I'm betting most of the sisters have the same memories of asparagus that I do. Try it again for the first time. :)
Asparagus (they usually come in bunches)
Olive Oil (about 1/2 a tablespoon per bunch)
Freshly Ground Pepper
First of all, choose the skinniest asparagus you can find. If all of them are fat, they're probably not in season and they won't taste as good. Line a cookie sheet with tin foil, then place a wire rack on top of the tin foil. (If you don't have the wire rack that fits into your cookie sheet, go get it. I use that thing almost every day.) Snap off the ends of each stalk (they will naturally snap where you need them to), wash, and pat dry with paper towels.
In a 7 x 9-inch casserole dish, pour a little olive oil. Toss the asparagus in the olive oil enough to coat it but not soak it. Place asparagus on the lined cookie sheet in one layer. Sprinkle on Kosher salt and pepper, just on one side. Roast in a 425-degree oven for 7-8 minutes. The asparagus will be sizzling a little and it will be shiny green and beautiful.
Remember how Mom and Aunt Jane used to go picking asparagus near the ditches in Oakley? No? Here is some photographic evidence.