The most recent time we had it was the other day with the Honey-Mustard Salmon.
Oven Roasted Asparagus
1 pound asparagus stalks
1 tablespoon extra-virgin olive oil
salt and pepper to taste
Preheat an oven to 400.
Prep the asparagus by breaking each stem where it naturally breaks when slightly bent. Discard the hard end, keeping the tops.
Place the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
Roast in oven until just tender, 10 to 12 minutes.
I swear once you try it this way you’ll never make it differently again.
Calories for 1/4 of the pan is 64 calories. Whew, you can't beat that!