To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.
Think of it as a green bouquet for your refrigerator!
| WHAT YOU NEED | WHAT TO DO | WHY |
| Position an oven rack just below center; preheat to 400°F “Convection” (verify with an oven thermometer). | Ovens often run hot or cold, or preheat slowly. | |
| 1 pound asparagus spears | Meanwhile, trim asparagus of fibrous ends (the lower 1-2 inches). Rinse under cool running water, dry with a paper towel; spread on a half sheet pan. | The fibrous part is quite unpalatable. |
| 1 tablespoon olive oil 1/2 teaspoon roughly ground black pepper 1/4 teaspoon fine sea salt |
Drizzle/distribute evenly over spears. Roll back and forth with your fingertips until every inch is coated, especially the tips. Roast just until fork tender (8-10 minutes). | Regular (inexpensive) olive oil is used here because the subtle flavors of extra-virgin are lost upon heating. |
| 1-2 teaspoons extra-virgin olive oil | Drizzle over asparagus. Serve hot or at room temperature. | Finishing with extra-virgin adds a fresh, nutty flavor. |
Favorite Gear: Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet