Slow Roasted Asparagus

By á-29802

Ingredients

• 1 pound 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 1
Adapted from yummly.com

Preparation

Step 1

1 pound 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


Oven should be set at 350 F.
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.