1 bunch of asparagus
2 tablespoons olive oil
¼ - ½ teaspoon celtic sea salt
- Trim dried parts from bottom of asparagus stalks, removing ½ an inch
- Line asparagus spears side-by-side, in a single layer, in a 9x13 pyrex baking dish
- Drizzle with olive oil and then sprinkle with salt
- Give the pan a few shakes to roll the asparagus a half-turn
- Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
- Cool a few minutes, then serve
No comments:
Post a Comment