Unless the asparagus is young, thin, and tender, you’ll want to peel it with a vegetable peeler. (While peeling, place asparagus in water to preserve freshness.)

Ingredients

• 3 bunches of thick asparagus (4 spears per person)
• 1/4 cup olive oil
• 1 teaspoon coarse sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste

Instructions

1. Preheat the oven to 350 F.

2. Lie the asparagus in a single layer on a baking sheet. Drizzle with olive oil and season with the salt and pepper.

3. Place in the oven for 15 minutes, or until the asparagus is al dente (still slightly chewy) and brownish on top.

4. Transfer to a platter and serve.

Tip

Asparagus 411