1 lb asparagus, washed and trimmed
1 teaspoon sesame oil
1 1/2 teaspoons kosher salt
Preheat oven to 425 degrees.
Rinse asparagus and pat dry.
Place on jelly roll pan or a pan with sides.
Drizzle sesame oil onto asparagus, tossing to coat, then sprinkle with kosher salt.
Roast for 10 – 15 minutes, depending on the thickness of the asparagus. I like the ends to be a little crispy.