Grilled asparagus

I make oven-grilled asparagus a lot.  It is both foolproof and so tasty that I can eat an entire bunch in one sitting!  I walked into the kitchen the other the day while one of my hallmates was preparing broccoli.  Our hall has this inside joke that asparagus is a "rich man's vegetable." Apparently, according to this hallmate, broccoli is the poor man's asparagus.  Okay, so pound for pound asparagus is pricey, even on sale at $1.99/lb.  But as a treat, it is sooo good.  I eat it spear by spear with my fingers...the best way :)

The rich man's vegetable :)

Spears with olive oil, salt, and pepper - ready to toss in the oven!

Oven-grilled asparagus

Ingredients
1 bunch of asparagus
Salt (kosher, if you're fancy, but I have none of that stuff in my "pantry")
Pepper
Olive oil

1. Wash asparagus and trim off the tough ends, about an inch.
2. Pat the asparagus dry. This is important! Otherwise, your asparagus will come out limp (but it still tastes good, believe me) and arrange evenly on a foil-lined baking sheet.
3. Drizzle about a tablespoon of olive oil.  You need less than you think - just enough to evenly coat the spears.
4. Salt and pepper to taste.
5. Use you hands and mix it all up.
6. Bake on the top rack at 425 F until spears are soft.