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!
