1 1/2 lbs asparagus
2 tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup sliced almonds

Preheat oven to 425°F. Trim tough ends off asparagus. On a jellyroll pan, toss asparagus with oil, oregano, salt and pepper. Spread in an even layer. Roast 10 minutes. Add almonds during the last 5 minutes.

Submitted by: Sherry Monfils