This is my go to side dish for a quick dinner when I’ve exhausted the rotation of broccoli and salad. It literally takes no skill at all. Wait, I take that back. You probably need opposable thumbs and basic motor function. You will also need:
- 1 bunch asparagus (whatever size the rubber banded bunches at the store are is fine)
- Extra Virgin Olive Oil
- Garlic powder (or minced garlic cloves if you’re fancy)
Ok, let’s get started. Preheat your oven to 400 degrees, grab your asparagus, and cut off the bottom ends (about 1-2 inches up the stalk). Cutting the ends gets rid of the super fibrous and yucky part. A good trick is to bend one stalk while holding one end in each hand and see how far up it breaks. Use that distance as a guestimate for all your other stalks. If you have a few extra hearty stalks, maybe cut those a little farther from the end than the others.
Once you’ve trimmed the whole bunch, place the stalks in a single layer on a cookie sheet lined with aluminum foil. Drizzle olive oil evenly over all the stalks. If your using real garlic cloves, you might want to sautee them in a pan with the olive oil first and then drizzle the whole mix over the asparagus. Sprinkle on salt and pepper to taste (and the garlic powder if you’re going the truly lazy girl route). Place in oven and bake for 12 minutes.
Ta-da! You’re done. If you want to make it look like you tried really hard, grate some parmesan cheese on top and call it a day.
PS Check out the boyfriend’s sweet vintage plates from the 80s. Jealous?