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Zingy Roasted Asparagus



I like to roast asparagus for a quick side dish. Serve Roasted Asparagus for a company meal or a weeknight supper. Served cold, this tasty asparagus makes a lively luncheon salad.

Makes 6 to 8 servings



2 large bunches asparagus spears, cleaned and trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon sea salt, plus more as needed
Several grinds of freshly ground black pepper



Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the asparagus into a large bowl. Drizzle with the olive oil and sprinkle with the garlic powder, chili powder, sea salt and pepper. Toss gently until the asparagus is evenly coated.

Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 7 to 10 minutes, or until the asparagus is crisp-tender, but not mushy. Serve hot or warm, or cover and refrigerate 2 to 24 hours and serve cold.