Asparagus, like eggplant and okra, is one of those vegetables that, as a child, was never introduced in my home. I never really tried until I was married. They're also those types of vegetables that if cooked right is absolutely delicious, but when done wrong, are absolutely disgusting (hence the reason why they weren't introduced in my family growing up)! I've been on somewhat of an asparagus kick lately. It seems to me that asparagus can be pricey - when this is the case or when its not in season, I turn to T.J.'s frozens. Last night we had fresh asparagus...mm, mm, mm! Frozen tastes good baked, but there is certainly nothing like fresh! Its so much crunchier! So I encourage you to try asparagus if you haven't already...I dare you!
Salt (or garlic salt if you'd like)
Preheat oven to 400°. Wash asparagus. Cut tips of ends off (on the non-leafy/flowery side). Place in a large ziplock bag. Drizzle with olive oil until lightly coated. Sprinkle in some salt to your liking. Close bag and toss. Dump asparagus onto a baking sheet. Spread out, making sure none are on top of each other (they can touch, just don't pile them). Bake for about 10-12 minutes until cooked through to your liking (I like it crunchier, which takes 10 minutes, if you like them softer, leave in longer). I usually like to flip them over 1/2 way through. Cool slightly and enjoy!