Equipment: Sharp knife and cutting board, casserole pan or glass cake pan, and aluminum foil (recycle :D).
Food: Asparagus, almond slivers, sea salt and earth balance.
Time: 5-10 min prep, 35 min cooking, total 45 minutes.
Start by cutting the woody ends off of the bottom of the asparagus. Depending on the thickness of the stalk this will vary on how high up the stalk it goes, typically look for the color change to dark green and feel for the shift from quite hard to fairly bendy.
Add this to your oven cooking shiitakes, garlic and potatoes. This will cook at 325 degrees for about 30 minutes but both temp and time can be adjusted as needed for your menu. You are ultimately looking for a finished asparagus that is tender without being mushy. Ovens vary so much its best to keep a close eye on it the first time you make it and check it for doneness by taste and texture.
When this is done you have a nice green plate with almonds that are mildly roasted. Nice flavor and ready to serve.