Crunchy Breadsticks and Baked Asparagus

Friday afternoon, I baked these bread sticks and asparagus strips. The two were a good combo, perfect for snacks or hors oeuvres! Once the bread sticks have cooled down, I brushed them with olive oil and Irubbed on the parsley~then, sprinkled them with salt. Ideally, you must use Kosher salt but I ran out of supply so I just used the Morton salt. Tonight, I baked another set but of larger size, longer and rounder. However, they are not as crunchy as these petite breadsticks were! This time, I used Italian spice for breadsticks flavoring plus salt, of course.