1 bunch asparagus or 2 pounds Brussels Sprouts
2 T olive oil
1 t sea salt
Snap woody ends from asparagus, cut bottom off brussels sprouts and remove yellow leaves. Cut in half. Toss with olive oil, sprinkle salt. Roast in 400 degree oven in single layer – 40 minutes. Shake pan every 7-10 minutes. Brussels sprouts will brown or even blacken a bit.