Roasted Asparagus


    1. 1 lb asparagus
    2. 1 1/2 tablespoons olive oil
    3. 1/2 teaspoon kosher salt
    4. Optional: Cayenne or your favorite seasonings
  1. Directions

    1. Preheat oven to 425°F. Drizzle olive oil on baking sheet.
    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. Sprinkle with salt and optional seasonings.
    5. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
    6. 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.
    7. The tips of the spears will get very brown but watch them to prevent burning.
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