2 lb asparagus, ends snapped off and discarded2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons fresh orange juice
2 to 3 teaspoons black olive paste
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First, place a rack into the center of your oven and preheat it to 350°F. While the oven is warming up, wash the asparagus to remove any dirt particles that may be lodged in the tips or stuck to the stalks. Snap off the bottoms of the asparagus stalks. The bottom of the stalk is fibrous and not very pleasant to eat, so just grab the bottom and bend until it snaps. Let the stalk snap at a natural breaking point as close to the cut end as possible. This position will be different for each stalk, but will very nearly guarantee that all your asparagus stalks will be tender.
Pour about 1 Tbs. extra virgin olive oil per pound of asparagus onto a sheet pan lined with aluminum foil (for easy clean up - saving time after cooking and dining is important too). Using your hands, roll the asparagus through the oil and rub them against each other until the oil coats them all. Spread the asparagus out in the sheet pan to form a single layer.
Place the asparagus laden sheet pan into the oven and allow it to roast for 10 to 15 minutes. Roasting the asparagus until it just changes color from a medium green to a dark green will result in tender but still somewhat crisp texture. Continuing to roast until some light browning appears will provide a mushy and somewhat limp texture with a heightened flavor. Continuing to roast will dehydrate the asparagus and result in a fibrous mass in the shape of blackened asparagus.
Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
Makes 4 servings.
Source: Epicurious and Cooking for Engineers