Lunch - Brunch - Dinner
Preheat the oven to 500°F, and preheat a cast-iron frying pan or a roasting pan in the oven.
Wash and drain the asparagus, snapping or cutting off any woody ends.
Carefully remove the hot frying pan from the oven, and put a little of the olive oil in the; it should thin immediately from the heat of the pan. Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.
Toss of shake the pan until all the stalks are coated with oil, and put the pan back in the hot oven. Roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren’t sticking.
After 10 minutes, remove a stalk and see if it is done to your liking (cooking times will vary according to the thickness of the stalks and their freshness). The goal is crisp-tender asparagus with slight char marks.
When the asparagus are done, remove them promptly with tongs, leaving the oil behind in the pan.
Serve, grating fresh lemon zest or cheese over the top if desired. Goes swimmingly with a salmon entrée!