3 lbs fresh asparagus
olive oil
salt and pepper
Preheat oven to 400. Wash the asparagus, and break off the woody end of the stem. Save the woody stems for cream of asparagus soup. Pat the spears dry. Lay the asparagus in a baking dish, drizzle with olive oil, and sprinkle salt and pepper over. Roast in the oven until tender, about 15 to 20 minutes.
