• 1 lb asparagus

1½ tablespoons olive oil

½ teaspoon kosher salt (or ¼ teaspoon regular table salt)

1. Preheat oven to 425°F.

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

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).

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

Sprinkle with salt.

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

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

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

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

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