Coarse-ground salt and pepper
Preheat the oven to 400 F. Snap the woody ends off the asparagus. Place stalks in a freezer bag, drizzle with oil and toss to coat. (Add oil 1/2 tbsp at a time and toss, until you have enough to coat the amount of asparagus you're using.) Spread on a baking sheet in a single layer and sprinkle with salt and pepper. (I recommend coarse ground, because it's easy to over-season.) Bake for 20 - 30 minutes, depending on the thickness of the stalks. When the stalks begin to shrivel and the tips brown and crisp, it's done.
Let stand five minutes before serving for full flavor.
1 bunch of kale (I use the flat-leaf Lacinato variety)
2 tbsp olive oil
Preheat oven to 400 F. Tear or cut the greens off the spine, and into pieces about 2 inches by 2 inches. In a bowl or freezer bag, toss with oil to coat. With your hands, carefully spread the leaves onto 2 baking sheets in a single layer, with as little overlap as possible. Sprinkle with salt.
Cook for ten minutes, then remove from the oven and turn pieces over. Spread them out again, avoiding overlap. Return to oven and cook until evenly crisp, about another ten minutes. Serve immediately, adding more salt if needed.