Picked up this purple asparagus at the grocery store. Isn't it pretty?
(A note to the killjoys: Yes, I know that when you cook it, all the plum tones leak out and you're left with a gray mass of asparagus, and I know it tastes the same as green asparagus, and I know that paying $10.35 for this bunch is criminal. Know what? I don't care! Go bother someone else.)
Yield: 2 servings
I am addicted to roasted asparagus. It's the only way I'll eat the green (or purple or white) stalks anymore. Load up on the pepper for a bit of kick in each bite.
1 bunch asparagus
3 TBSP olive oil
salt and freshly ground pepper
Preheat oven to 425. Wash and trim asparagus bottoms. Place in roasting pan with none overlapping (you don't want them to steam). Pour olive oil over them and toss to coat. Sprinkle with salt and lots of pepper and roast 12-16 minutes. (I let them go for at least 15 so they're shriveled and black in spots because that's the way I like them.)