We had a Sunday supper at WestWard this past week-end and the organic asparagus at the Vashon Thriftway looked out of this world. Huge thick stalks and pretty perfect tops. Sold! For thinner asparagus I just trim the bottoms and roast them. For these, I shaved the lower parts to take away any toughness. The lower image is the cool looking pile they made. 400 degree oven with a generous bath of extra virgin olive oil all over them along with lots of flaky French salt and they were pure heaven. Turn them every once in awhile on the pan when in the oven and in about 15 minutes they are done to perfection. Could not be easier and they are always a favorite of guests. They nestled up next to a fresh piece of fish and a mound of green lentils.