Roasted Asparagus with Herbs and Capers

Ingredients

• 1  pound asparagus, trimmed
• 1  tablespoon extra virgin olive oil
•   Coarse sea salt or kosher salt and freshly ground black pepper
• 2  tablespoon chopped fresh herbs, such as a mix of basil, tarragon, and parsley (or all basil or all parsley)
• 2  teaspoon drained capers, chopped

Directions

Preheat the oven to 450 F.

Toss the asparagus in a bowl with the olive oil and season lightly with salt and pepper.

Spread the asparagus in one layer on a baking sheet. Roast until just tender, 10 to 12 minutes, depending on the thickness of the asparagus (thinner ones will cook more quickly).

Transfer the asparagus to a serving dish and toss with the herbs and capers. Taste and adjust the seasoning, if necessary. Serve warm or at room temperature.