Asparagus takes on a whole new flavor when roasted. We used Celtic salt for this recipe and topped it off with freshly squeezed lemon juice.
1 lb. asparagus
2 tablespoons olive oil
1 teaspoons Celtic salt of sea salt
1 teaspoons black pepper
1 tablespoon lemon juice
Preheat oven to 400 degrees.
Cut off about 1 inch of the stem (this removes the tough section that never really cooks through)
Place the asparagus in a bowl and mix in the olive oil, salt and pepper.
Toss until the asparagus is evenly coated with olive oil and other ingredients.
Place on a large baking sheet and roast for 25 minutes. Rotate the asparagus a few times so they don’t burn.
by Alex Celis