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.