- 1 bunch asparagus, rinsed, with woody ends trimmed off (you can just snap the ends off by bending the stalks)
- olive oil
- sea salt
TWO: Lay the stalks of asparagus on the cookie sheet and drizzle with a little bit of olive oil. Roll the stalks around a bit so that they get lightly coated in oil. Sprinkle with sea salt.
THREE: Bake 8 minutes or until oil is sizzling and stalks are tender crisp.
Instead of using the oven, I arrange them on the baking tray that came with my toaster oven and bake them in there. I love how fast and easy it is to make this. This was one of those change-my-life cooking moments. Kind of like the Perfect Brown Rice :)
|TIP: To keep raw asparagus fresh and crisp, stand it upright in a jar of water like a |
bunch of flowers and store it in the fridge. This works really well for fresh herbs too.