This time of year I am over sprouts. They are for fall. Not in season. Asparagus is where it is at. 425 for 20 to 25 minutes depending on diameter. First break one to find the height of the good part. Then cut the rest to that length. EVOO Kosher salt and fresh cracked pepper in a flat rectangular vessel and toss (Balsamic reduction optional). Foil a cookie sheet and toss them on. One of the joys of spring.
ps, I do love sprouts but this isn’t their season. Will try your recipe in the fall.
Asparagus is great in an omelet