I bunch asparagus (with verrry slim stalks, look at the bottoms.)
extra virgin olive oil
salt, to taste
pepper, to taste
Clean asparagus very well (tends to harbor sand), soaking and swishing heads in a bowl of water if necessary. When rinsed, pat dry thoroughly, using a dishtowel to get 'em real real bone dry. Dried veggies ensure that the oil will adhere and cover them properly.
Now, grab each asparagus stalk, bending the length of it gently. When the stalk snaps, discard the bottom part of it. Asparagus will snap his own woody ends off, so no worries. Place the now tender stalks on a cookie sheet and drizzle wif the olive oil:
|Greasin 'em up.|
Then season with da salt and pepper to taste, tossin everything right on the sheet using yo hands. Bake in a 350 degree oven until as done as you like, or slightly wilted and charred. I love mine like this: