Easy Crisp-Tender Oven-Roasted Asparagus with Peeled Ends
Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon dried granulated garlic
- 1/2 teaspoon black pepper course ground
- 1/2 teaspoon salt course ground
Instructions
- Wash the asparagus, and cut 1 1/2 to 2 inches off the woody ends. Take a potato peeler to the bottom third of the spear peeling of the the top layer of outer “skin.”
- Place spears in a roasting pan lined with parchment paper. Drizzle one tablespoon of olive oil over the spears. Using your hands lightly toss the asparagus until they are evenly coated with oil.
- Sprinkle with cracked pepper and kosher salt, and place in a preheated 400 degree oven. Roast until desired doneness—about 10 to 12 minutes so they still have a little crunch.