Break off the tough ends of the asparagus and, if
they're thick, peel them. Place asparagus on a
baking sheet, drizzle with olive oil, then toss
to coat the asparagus completely.
Spread the asparagus in a single layer and
sprinkle liberally with salt and pepper.
Roast the asparagus for 25 minutes, until tender
but still crisp.
Originally Submitted
11/3/2008
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