2 Pounds Asparagus, thicker spears preferred
2 to 3 Tablespoons Kings Extra-Virgin Olive Oil
1 Teaspoon Kosher Salt; more to taste
Freshly Ground Black Pepper to taste
Kings Balsamic Vinegar and Extra Virgin Olive Oil to taste
Position a rack in the center of the oven and heat the oven to 475 Degrees.
1. Line 2 heavy-duty rimmed baking sheets with foil then parchment. Rinse the asparagus, pat dry, and snap off the tough bottom ends. If they are thick spears, use a vegetable peeler to peel the stalks below the tips. In a medium bowl, toss the asparagus with enough of the olive oil to coat generously, the salt, and add a few grinds of pepper.
2. Divide the asparagus evenly between the baking sheets and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast for 5 minutes, flip, and roast until tender and a bit shriveled, 5 to 8 minutes.
3. Return the asparagus to the bowl in which you tossed them with the oil. Season the asparagus to taste with salt, pepper, and drizzle with the balsamic vinegar and a little extra oil if desired. Serve immediately.