Preparation -Preheat oven to 425 deg 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.
