Depending on how thick the asparagus is, it will take between 15 and 25 minutes to bake. We try to buy thin-stalked asparagus when we can find it. If you can only find asparagus that’s got thick, woody stems we recommend using a vegetable peeler to peel away the thick outer peel of the stalks.
1 pound fresh asparagus
2 teaspoons extra-virgin olive oil
Salt and fresh ground black pepper
Heat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
Rinse asparagus and pat dry. Trim about 1/2-inch from the stalky ends. Place trimmed asparagus onto the baking sheet and toss with olive oil, and then lightly season with salt and fresh ground black pepper. Spread into a single layer.
Bake until the tips begin to brown and the stalks are tender, 15 to 25 minutes depending on the thickness of your asparagus.