1½ pounds asparagus
1 tablespoon extra light olive oil
1 tablespoon butter
⅓ cup chicken stock
½ teaspoon salt
½ teaspoon pepper
Preheat the oven to 375 degrees.
Trim the bottom 2 inches from the asparagus spears, then peel the stalks.
Place the asparagus in a baking dish. Drizzle with the olive oil; add the butter and the stock. Sprinkle with the salt and pepper.
Bake for 15 to 20 minutes. Take out of the oven and serve.