Okay, so my 2 year old son does NOT like vegetables — that is except for baked asparagus. Go figure. My husband told me to be sure to post this recipe. So easy, so good!
Wash and snap off* woody ends of 1 lb bunch of ASPARAGUS.
Place on cookie sheet (with edges).
Drizzle with approximately 1/4 cup of OLIVE OIL.
Sprinkle with kosher SALT and PEPPER.
Toss to coat and bake at 425˚ for 18-20 minutes.
We like the tips crisp, mmmm.
*The skinnier the asparagus stems the better. Hold one stem of asparagus and bend. It will snap at point at which the stem becomes woody and fibrous. I then just chop the rest of the bunch at approximately that point.
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