• 1 lb asparagus
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
  • 1 Preheat oven to 425°F.
  • 2 Cut off the woody bottom part of the asparagus spears and discard.
  • 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 Place asparagus on foil-lined baking sheet and drizzle with olive oil.
  • 5 Sprinkle with salt.
  • 6 With your hands, roll the asparagus around until they are evenly coated with oil and salt.
  • 7 Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
  • 8 They should be tender when pierced with the tip of a knife.
  • 9 The tips of the spears will get very brown but watch them to prevent burning.
  • 10 They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.