Ingredients

1    bunch green asparagus
Olive oil
Kosher salt
Pink peppercorns

Directions

Wash asparagus under cold running water. Grasp each spear at both ends and bend. This will cause it to break at the spot that separates the woody end from the tender stalk.

Place asparagus spears in a 13x9-inch (33x23 cm) baking dish; drizzle with olive oil and sprinkle with salt. Shake dish to evenly coat the asparagus. Bake, uncovered, at 350ºF (180ºC) for 20 to 25 minutes (asparagus should still be bright green).

Makes 4 to 6 servings.

Alain suggests presenting the asparagus in a Christmas tree formation on a platter, sprinkling it with pink peppercorns. "Simple, but guaranteed to be a winner," he says.