"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb asparagus, firm and bright green 2 tbsp extra virgin olive oil Garlic Pepper
Preheat oven to 425º. Break off woody stems of each asparagus spear. Rinse well under running water. Toss spears in olive oil. Lay in a single layer in a shallow baking dish coated with cooking spray. Spring with garlic pepper. Bake 6-10 minutes.
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