- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- Wash asparagus.
- To cut and discard woody end of stalk, select a piece of asparagus and bend to find its breaking point or snapping point.
- Only use the spear and tip for this recipe.
- Use this snapped piece of asparagus as a guide for cutting the rest of the pieces.
- Meanwhile pour oil, salt, and pepper into a transparent gallon plastic bag.
- Then add the asparagus.
- Seal bag and shake until the asparagus is evenly coated.
- Heat lightly oiled 8-9 inch cast iron skillet in 400-450° brick oven for about 5 minutes.
- Then add the asparagus and spread out evenly into the hot skillet.
- Cook in brick oven for 2-3 minutes.
- Use metal tongs to pick up a piece of asparagus to inspect its texture.
- Indicators that asparagus is done cooking are dark green color and the shaft becomes limp.
- Even if you do not really like the taste of asparagus much, you're probably going to like the taste, because it's that good!
- You really don’t have to stir the asparagus much while it’s cooking since the heat comes from all sides of the brick oven.
- I prefer to use a cast iron skillet with the grill lines in it for all my veggies. I like the little marks it leaves!
- Instead of using a brand new gallon size plastic bag save and reuse your bags. Recycle!