Pre-heat oven to 350° F.
Cut the woody stems off of asparagus and in a single layer place them on the sheet pan
lined with parchment paper.
Slice the onion thin and spread over the top of the
Drizzle with olive oil and season with salt and pepper.
Bake for 30-35 minutes or until tender.
- 1 lb fresh asparagus
- 2 tablespoons olive oil
- ½ medium onion, sliced
- salt and pepper, to taste