by Emilee Wells
1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil
Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.
This same technique works wonders with cauliflower, and bags of frozen mixed veggies.