• 1 pound of Asparagus
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • 1/4-1/2 Tsp Kosher or Himalayan Pink Salt (fine)


-Preheat oven to 450°F.

  1. Remove the hard section of the asparagus bases.
  2. Peel the skin from the bottom 1-2 inches using a vegetable peeler. This will lessen the stringiness of the asparagus.
  3. Put asparagus in a large plastic zipper bag and add the oil and salt. Close the bag and massage the contents until the asparagus is well coated.
  4. Open the bag and dump the asparagus out and spread evenly onto a baking sheet covered with foil or parchment paper.
  5. Roast in the oven for 7-12 minutes, it will depend on the size of the stalks and the degree of tenderness preferred. Test for tenderness by piercing with a knife. Careful not to overcook or burn the tips. Serve them plain or with a light salad dressing. A healthy and great element to include with lunch or evening dinner.