I used a cut up fryer and a package of chicken legs. When you have little kids, you can never have too many drumsticks. I seasoned them with my trinity of seasonings: seasoning salt, garlic salt, and course pepper. After seasoning, I covered the chicken with foil and baked for about 40 minutes at 350 degrees. After 40 minutes, I removed the foil and cranked the oven up to 425, letting the chicken cook for another 20 minutes until the skin was golden and crisp.
Meanwhile, I prepared my asparagus by chopping off the tough ends, laying them on a large piece of aluminum foil sprayed with cooking spray. I drizzled with olive oil and sprinkled with pepper and kosher salt. Since I had the chicken in the oven, I decided to let Eric cook the aspargus on the grill. We wrapped them up in foil and he cooked them on medium heat for about 20-25 minutes, depending on desired firmness. I have also roasted asparagus in the oven by putting them in a shallow baking dish and roasting at 400 degrees for about 20-25 minutes.
Asparagus is a beautiful thing.
We gathered round the table, talked about old times, laughed out loud, and left satisfied.