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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Kim Boyd
  • 1 bunch asparagus spears
  • 1 TBS olive oil
  • 1â�„2 tsp. kosher salt
Preheat oven to 425 degrees. Trim off and discard tough ends of asparagus spears. Peel stems if desired with a vegetable peeler. Arrange asparagus in a shallow baking dish. Drizzle oil over asparagus to coat. Sprinkle with salt. Roast until tender about 12 to 18 minutes depending on the thickness. Serves 4.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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