Wednesday, January 30, 2008

Roasted Asparagus

This is my favorite way to eat asparagus. I like to get the little skinny ones because they cook faster and get a little crispy in the oven.

Roasted Asparagus

1 lb. asparagus spears, ends snapped off and cleaned
olive oil
balsamic vinegar
kosher salt
ground pepper

Preheat oven to 375. Arrange asparagus on a baking sheet and drizzle with olive oil to coat. Add balsamic vinegar (not too much or it will be too strong...maybe about a tablespoon). Sprinkle with salt and pepper and toss. Roast in the oven for 10-15 minutes.

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