Time
25 Minutes

Serves
4

Ingredients
1 lb asparagus
1½ tablespoons olive oil
½ teaspoon kosher salt (or ¼ teaspoon regular table salt)

Preparation
•  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.