- 1 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- salt + pepper
- Preheat your oven to 425ºF.
- Line a rimmed baking sheet with parchment paper for easy cleanup.
- Toss the asparagus with olive oil. Spread in an even layer on the baking sheet. Season with salt and pepper.
- Roast for 15-20 minutes until soft and has crispy golden brown edges.
- Serve warm. Also delicious with fresh lemon!
- Leftovers will keep in an airtight container refrigerated for 5 days.