Roasted Asparagus Recipe

Ingredients:

Serves 4

• 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.