Roasted Asparagus
by Donna
1 bunch fresh asparagus
1 tbsp olive oil
Mrs. Dash (or dried seasoning that you like, I have a sundried tomato one that is good too)
Trim the woody ends of the asparagus, and space them out in a single layer on a foil lined cookie sheet.
Drizzle with olive oil and use the flat of your hand to roll the spears so they have an even thin layer of oil on them.
Sprinkle with a little bit of seasoning, and put in a 425 degree oven for 13 min.
The best part? The tips get the tiniest bit crispy.
Menopause Makeover approved: This roasted asparagus dish is excellent with fish, chicken or pork tenderloin.
