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Asparagus
Pre-heat oven very hot (450°F-500°F).
Cut tough bottoms from asparagus, then peel lower half of each stalk.
Pour about a tablespoon or two of olive oil on baking pan (I used disposable foil brownie tin). Put asparagus on tin and shake a bit until mostly coated with oil. Sprinkle with kosher salt and roast for 10 minutes.
Poster's Notes:
I found a new way to cook asparagus so that they are not completely dead and soggy by the time we sit down for Shabbat dinner. The peeling is necessary, but can be done quickly with a vegetable peeler.
The great part is that I did this on Thursday, refrigerated the tin and asparagus, covered with foil and then placed the tin on top of my soup pot which was on the blech. The asparagus were warm and nicely crisp for dinner.
Posted by Sharon Kuritzky
Olive oil
Kosher salt (coarse)