Posted on August 04, 2010
Preheat oven to 500°. Trim the asparagus by snapping off the ends (it will break where the tender and tough parts meet). Rinse and dry. Place on a cookie sheet with sides or baking dish. Drizzle liberally with olive oil, ground White Himalayan Salt rocks (or any other high quality sea salt), and Special Wynad Black Pepper. Toss to coat the asparagus evenly with the oil. Roast in the preheated oven for 5 minutes. Sprinkle with the sugar. Toss to coat evenly. Roast for an additional minute and serve.
This recipe is so easy to prepare- and even your kids will eat their greens if it has a hint of sugar!