Roasted Asparagus

    1 lb. asparagus
    1 1/2 tablespoons olive oil
    1/4 teaspoon salt

Preheat oven to 425F. Cut off the woody bottom part of the
asparagus spears and discard. With a vegetable peeler, peel off the
skin on the bottom 2-3" of the spears. Place asparagus on foil lined
baking sheet and drizzle with olive oil. Sprinkle with salt. With
your hands, roll the asparagus around until they are evenly coated
with oil and salt. 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. The tips of the
spears will get very brown but watch them to prevent burning.