1 to 2 lbs. fresh asparagus
Approx. 4 TB olive oil
1 tsp sea salt
Cut off tough ends of asparagus. Line a large jelly roll pan with tinfoil. Lightly grease with olive oil. Using your hands rub each asparagus stalk with olive oil and place in a row on the baking sheet. Sprinkle with sea salt, rolling to coat.
Roast at 400 for about 4 to 5 minutes on each side. If you like them softer, cook a little longer.
Serve immediately.
