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Roasted asparagus
Roasting times may vary but you can use the same method of trimming vegetables,
dressing oil, salt and freshly ground black pepper and roasting at around 425 degrees
until roasted, tender, and never bitter

2 pounds fresh asparagus
2 to 3 tablespoons canola oil
1 teaspoons House salt
Black peppercorns in a pepper mill

Heat oven to 425 degrees Fahrenheit

Break off the tough ends of the asparagus and, if they're thick, peel them

Place the asparagus on a baking sheet, drizzle with oil, then toss to coat the
asparagus completely. Spread the asparagus in a single layer and sprinkle liberally
with salt and pepper

Roast the asparagus for 20 minutes. Remove from the oven and, if desired, drizzle
with balsamic vinegar and/or sprinkle with Parmesan cheese