1poundasparagus spearswashed, dried, and ends trimmed
2tablespoonsextra-virgin olive oil
2large cloves garlicfinely minced
Sea salt OR garlic saltto taste
Freshly ground black pepperto taste
With the rack in the center position, preheat the oven to 400°F. Spread the prepped asparagus on a large, rimmed baking sheet.
Drizzle the asparagus with olive oil, sprinkle with minced garlic, and season with salt and pepper, rolling the asparagus around the pan until evenly coated.
Place the pan in the oven and bake for 10 to 15 minutes or until the asparagus is tender with darkened tips, depending on the thickness of the spears. Check the seasoning and sprinkle with additional salt and pepper, if desired. Serve immediately.
Thick spears of asparagus hold up best to roasting. Thin spears will cook much faster and may be done in less than 10 minutes, so check them early.
To prep the asparagus, either slice or break off the tough ends of the stems.
If desired, you may line your baking sheet with aluminum foil for easy clean-up.
If you don't want to get your hands messy, place the asparagus in a large bowl or gallon-sized plastic baggie (I use a long, rectangular-shaped plastic container that fits the shape of the asparagus bunch). Add the oil and seasonings, seal the bag, shake or roll the asparagus around to evenly coat it. Then dump and spread, in a single layer, onto the pan.