Sometimes the most simple methods can create the best dishes – this is one of those recipes. To get more bang for your buck, peel the lower stalks after you snap the asparagus. Trim off any fibrous ends, and discard any too-tough pieces; cook peeled stalks alongside tips. (Works for broccoli stems, too!)

Oven-Roasted Asparagus

Ingredients:

• 1 lb. fresh asparagus
• 1/3 cup olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1/2 lemon

Snap asparagus at its weakest point, trim and peel stalks (if using), and wash thoroughly. Pat with a clean kitchen towel to remove excess moisture, and set aside to air-dry completely.

Preheat oven to 500 degrees. Arrange asparagus in a single layer on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands to ensure that all surfaces are liberally coated.

Bake at 500 degrees* for 10 minutes, or until tips are caramelized. Serve immediately.

*Olive oil will smoke at this temperature; if you have safflower oil available, you may wish to use that instead.

Serves 4-6 as a side dish.