When choose asparagus, try to find stalks with even thickness. I prefer thinner spears, around one-half inch in diameter. This is young asparagus and has the sweetest flavor.
While this recipe calls for extra-virgin olive oil, regular olive oil can be substituted. Served warm or at room temperature, broiled asparagus is a wonderful side to most any meal.
Rimmed baking sheet
1 pound asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Adjust an oven rack to 6 inches under the broiler element and heat the broiler.
Remove one asparagus spear from the bunch and bend it at the thicker end until it snaps. Use the broken asparagus as a guide to trim the woody ends from the remaining asparagus.
Put the trimmed asparagus onto a rimmed baking sheet. Toss the asparagus with the olive oil, and salt and pepper. You can add more salt and pepper, if you like, to taste. Arrange the spears into a single layer on the baking sheet. Broil the asparagus, shaking the pan every few minutes, until they are tender and lightly browned, about 8 minutes. Sprinkle with lemon juice before serving.
Makes 4 servings.
Try sprinkling sesame salt on it along with the lemon juice for an extra hit of nutty flavor.