do them on the bbq too, absolutely wicked.



"Duckie ®" > wrote in message
...
> 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.
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