I really love crispy asparagus, so I make these quite often. You can use almost any oil and salt that you have on hand. The Rosemary oil I used here is a tie into the chicken recipe that will post tomorrow.
Happy early Valentine's Day!
1 bunch asparagus
1 tbsp Rosemary Olive Oil
Sea salt, to taste
Heat the oven to 400°F.
Cut off the woody ends of the asparagus and lay the spears in a single layer on a baking sheet. Drizzle the oil over top and turn to coat. Sprinkle with the sea salt.
Roast for 18-20 minutes until lightly browned. If you like them crispy like I do however, at about 15 minutes, give them a flip, and continue roasting about 10-15 minutes more. I like them almost burnt and crunchy. But I know not everyone does, so watch them carefully.