Roasted Asparagus

Source: Barbara Pistrang

1 pound of asparagus 

1 to 2 T olive oil, divided

1/4 tsp salt

1/4 tsp black pepper

Preheat oven to 450. Lay asparagus in single layer on a large cookie sheet. Drizzle with 1 to 2 T olive oil and sprinke with salt and pepper. Toss around to coat. Roast uncovered for 5 minutes until the asparagus just yields to the tines of a fork. Don't be tempted to leave it in longer. Remove pan from the oven and let asparagus come to room temperature on the pan. This allows them to continue cooking a little more. Leave them at room temperature for up to an hour or cover and transfer to the fridge for up to 4 hours.