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Roasted Asparagus

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1 pound (454 grams) fresh asparagus
olive oil
salt

Prepare and grill on the barbeque if you prefer.

Wash and cut off the tough woody bottom inch or two of the stalks.

Oil a cookie sheet with olive oil. I use an olive oil mister. It uses less oil and it's quicker, cleaner and easier.


Place the asparagus spears in a single layer on the cookie sheet.

Spray or brush olive oil on the asparagus.

Sprinkle with salt and pepper. I like to mix sea salt and fresh peppercorns half and half in a little grinding mill and keep it right near the stove.

Roast in a 425 degree oven for 10 -15 minutes.





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