Roasted Asparagus

A very simple recipe but elegant for a nice dinner party. Vegan friendly and very nutritious!

1 lb asparagus
1 ½ tablespoons olive oil
½ 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 the meal.
Recipe from "Simple Vegetarian Pleasures" by Jeanne Lemlin