Slow Roasted Asparagus

By Tarah716

Ingredients

• 1 lbs asparagus, ends trimmed, then cut on diagonal
• 2 T extra virgin olive oil (or less)
• 1 T best quality balsamic vinegar (or less)
• salt - fresh ground black pepper to taste

Details

Servings 2
Adapted from kalynskitchen.com

Preparation

Step 1

Oven should be preheated to 350F/180C.

Take one piece of asparagus and hold by both ends and snap. This will give you a guide as to how much woody stem of the asparagus needs to be cut off (usually about 2 inches). Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces.

Put asparagus in large Ziploc bag, pour in olive oil, vinegar, and season with salt and pepper. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm.

You might want to serve this with a few drops of that very expensive balsamic vinegar you've been saving drizzled over just before serving.