Anyhow. I have loved asparagus for as long as I can remember. It was always a treat- something we never grew ourselves. I really don't remember how my mom prepared it, it may have been this very way:
1-2 bunches thin asparagus
Olive oil
Salt
Pepper
On a tin foil lined tray or cookie sheet, toss your rinsed and snapped asparagus (the veg will naturally 'snap' when bent at the cut stem. So rinse and then bend the stem towards the cut end and the harder woodier end will break off. Discard this and save the rest of the spear for ultimate nommage.) in the olive oil, salt, and pepper. Place your tray o' deliciousness in a 400 degree oven for 7-10 minutes depending on desired done ness.
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