Friday, 05 September 2014 00:00

Roasted Asparagus

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1 bunch of asparagus

2 tablespoons first, cold pressed olive oil

¼ – ½ teaspoon Celtic sea salt

  1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
  2. Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
  3. Drizzle with olive oil and then sprinkle with salt
  4. Give the pan a few shakes to roll the asparagus a half-turn
  5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown

Cool a few minutes, then serve 

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