• 1 pound fresh asparagus
• 1 1/2 tablespoons olive oil
• kosher salt

Preheat oven to 450 degrees F. Snap off the woody ends of the asparagus and discard. Place the asparagus spears on a baking sheet lined with parchment paper.

Brush asparagus with oil and sprinkle with salt. Roast in the oven until tender when pierced with tip of a small knife or skewer, approximately 5 to 7 minutes, depending upon the thickness of the asparagus. Serve immediately.

Makes 2 to 4 servings