Roasted Asparagus

NEED:
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt(or 1/4 teaspoon regular table salt)

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 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
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.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Oven at 425 degrees. Roast for 10 to 15 minutes, depending on the thickness of the stalks and how tender you like them to be. Judge tenderness by piercing with a sharp knife.

Enjoy!