Ok, they’re hard to see in this photo. But up close and personal, they stand on their own. They’re toasty, nutty and a little crazy. Sometimes, I’ve eaten half a pound, standing at the stove, leaning over the pan, trying not to let the juice run down my chin. Don’t try this at home.  
Preparation Time:  5 minutes
Cooking Time:  15-18 minutes
Servings  4
Serving Size:

Ingredients:

1 pound of asparagus, rinsed, dried and trimmed
1 teaspoon extra-virgin olive oil
Kosher salt to taste
Pinch each: of thyme, oregano, basil, and black pepper
Diced tomato(optional)

Directions:

Toss the asparagus in a 13 x 9 inch baking dish or shallow 3 quart casserole with the olive oil, kosher salt, thyme, oregano, basil, and black pepper. Arrange asparagus in a single layer in the dish. Bake at 350 degrees uncovered 12 to 13 minutes for thin asparagus or 15 to 18 minutes for thick asparagus or until crisp-tender. Garnish with tomato, if desired.

Tips:

When adding the herbs, crush them between your fingers to increase their flavor. Sprinkle with sesame seeds or a tablespoon of finely ground Reggiano Parmigiano for extra crunch and a touch of saltiness, respectively. Oh so good.

Substitutions:

Nutrition Facts:

Fat Calories: 13.30 g
Total Fat:  1.50 g
Sat. Fat:  0.20 g
Cholesterol:  0.00 mg
Total Carbohydrate:  5.00 g
Fiber:  1.40 g
Sugars:  1.80 g
Protein:  2.90 g