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Colette & Cassi's Country Kitchen!

OVEN ROASTED ASPARAGUS  

2 lbs. asparagus
2 tbsp. olive oil
Garlic powder, salt & pepper to taste  

Preheat oven to 425o.  Prepare a cookie sheet by lining it with foil. 

Clean asparagus by grasping spears near the ends and breaking off the tough part of the stem.  Rinse in water and pat dry. 

Place asparagus in a bowl and drizzle with oil, tossing to coat.  Add salt, pepper, and garlic powder, again tossing to coat. 

Arrange spears in a single layer on prepared pan.  Roast at 425o for 15 minutes or until tender. 

NOTE:  This also makes a wonderful summer salad.  Roast asparagus as directed and allow to come to room temperature.  When ready to serve, add additional olive oil and balsamic vinegar, "shred" a hard-boiled egg over the top, and add a 2 oz. jar of pimiento, well drained.  Very colorful and delicious ... a good salad for barbecues.