Roasted Spring Asparagus
- 2 teaspoon truffle oil (optional)
- ¼ to 1 teaspoon freshly ground pepper (to taste)
- ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 pound thin asparagus spears
Clean and trim the asparagus (Peel the ends if spears are thick.). Drizzle a roasting pan with the olive oil and lay asparagus evenly in pan. Turn to coat. Season asparagus with freshly ground salt and pepper. Roast at 425F for approximately 20 minutes, or until the stalks are tender, yet crisp....