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Roasted Asparagus
2 pounds fresh thick asparagus
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
Wash asparagus and snap off each spear where
it is tender. Discard woody ends. Gently peel with vegetable peeler.
Place in flat dish with olive oil, rolling each spear to completely
cover with oil. Place on baking sheet in one layer, not touching and
bake at 500 degrees for about 10 minutes. Shake several times to prevent
sticking. Remove from oven and sprinkle with sea salt and freshly ground
pepper. Transfer to serving plates, garnish with wedge of lemon and
serve immediately.
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