Roasted Asparagus

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Recipe

• 1 preheat oven to 425°f.
• 2 cut off the woody bottom part of the asparagus spears and discard.
• 3 with a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what i mean by that).
• 4 place asparagus on foil-lined baking sheet and drizzle with olive oil.
• 5 sprinkle with salt.
• 6 with your hands, roll the asparagus around until they are evenly coated with oil and salt.
• 7 roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
• 8 they should be tender when pierced with the tip of a knife.
• 9 the tips of the spears will get very brown but watch them to prevent burning.
• 10 they are great plain, but sometimes i serve them with a light vinaigrette if we need something acidic to balance out our meal.