2 pounds (1 kg) asparagus, stems trimmed
2 tbsp. olive oil
Kosher salt
freshly ground pepper
Preheat oven to 400°F (200°C).
Line a baking sheet with a silpat mat or parchment paper.
In a large bowl, toss the asparagus with the oil and add salt and pepper to taste. Spread the asparagus in a single layer on the baking sheet.
Place in the oven and roast until the asparagus is vibrant green, soft and starting to wrinkle, about 10 minutes, depending on thickness.
Serve warm or at room temperature.
Variation: Trimmed green beans, Brussels sprouts and broccoli can all take the place of the asparagus. Just remember that all the vegetables should be cut the same size to ensure even cooking. Reduce the cooking time for thinner vegetables such as green beans.
Chef’s Tip: To snap the tough ends off the asparagus, hold the spear about 1 inch up from the bottom. Bend the spear until it snaps.