The perfect side to any meal. Bonus? Not only is it in season in the spring, my kids love it too!
1 bunch fresh asparagus, dry bottoms snapped off
2-3 T avocado oil (or oil of choice)
Sea Salt (I like to use this detoxifying Black Lava Sea Salt)
Preheat oven to 425.
Line a cookie sheet or low sided baking pan with aluminum foil. Lay asparagus on foil and pour oil on. Use your hands to toss oil all over asparagus, making sure to cover it all. Spread so it's in a single layer. Sprinkle on salt and pepper. Bake for 10-20 minutes, depending on the thickness of the asparagus. Don't be afraid to leave it in longer than you think. It is done when the tops are getting crispy and a fork is inserted very easily into the thickest part.