Coming across this recipe while looking for something different to do with asparagus reminded me I had black salt I brought back from Seattle I'd never used. Hard to tell from the photo I submitted, but the black salt is REALLY black - big flakes that almost look like charred bits of wood! It looked so cool! Mild tasting, it complemented the asparagus, brightening its flavor. But I didn't broil this - roasting the asparagus at 425 degrees for 12-15 minutes produced the guaranteed results I desired.
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Coming across this recipe while looking for something different to do with asparagus reminded...