Roasted Asparagus

Ingredients

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

Directions

1. 1

   Preheat oven to 425°F.

2. 2

   Cut off the woody bottom part of the asparagus spears and discard.

3. 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. 4

   Place asparagus on foil-lined baking sheet and drizzle with olive oil.

5. 5

   Sprinkle with salt.

6. 6

   With your hands, roll the asparagus around until they are evenly coated with oil and salt.

7. 7

   Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

8. 8

   They should be tender when pierced with the tip of a knife.

9. 9

   The tips of the spears will get very brown but watch them to prevent burning.

10. 10

    They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.