- Preheat oven to 425 degrees F.
- Clean and trim 1 pound thin asparagus spears.
- Drizzle a baking sheet with 1 tablespoon extra-virgin olive oil. Lay the asparagus spears evenly on the pan. Turn them to coat with oil. Season with freshly ground black pepper.
- Roast the asparagus for 20 minutes or until the stalks are crisp-tender. Remove from pan to a serving dish.
- Be sure the asparagus spears are firm and fresh looking and the tips are tightly closed.
- Asparagus should be eaten with a few days for the best flavor.
- The best way to store asparagus in the refrigerator is to cut off an inch from the stalk and stand the spears upright in an inch or two of water, covered with a plastic bag.
- Asparagus is a great source of folate, iron and potassium. This vegetable is also high in vitamins A and C.
- 6 asparagus spears = 30 calories, 1 gram fiber
- Asparagus also comes in purple and white varieties. The purple asparagus turns green when cooked.
- The white variety is cultivated by covering the stalks with mounds of earth to prevent the development of chlorophyll, which creates the green hue.
- Asparagus is a member of the lily family.