ROASTED ASPARAGUS

By jarren

Ingredients

• 12 to 14 asparagus spears, stems trimmed
• 1 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 450F. Bring a wide skillet of water to a boil. Add the asparagus and cook 2 minutes, until bright green, but not quite cooked through. Drain well, cool asparagus in cold water, and then drain well again.

Place the asparagus in a casserole dish just large enough to hold it in a single layer. Drizzle with olive oil and vinegar; season with salt and pepper. Roast 11 to 13 minutes or until hot and delicious.