1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Preheat oven to 425 degrees. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel the skin from the bottom 2-3 inches of the spears. Place asparagus on foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt. With your hands, roll the asparagus spears in the oil and salt until they are evenly coated. Roast for 10-15 minutes, depending on the thickness of your stalks. They should be tender when pierced with the tip of a knife.
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