4 lb Asparagus
4 ts Olive oil
Salt & freshly gorund black
-pepper to taste
2 ts Balsamic vinegar
Preheat oven to 450 F. Snap off the tough ends of the
asparagus and, if desired, peel the stalks. In a
shallow roasting pan or baking sheet with sides, toss
the asparagus with oil and season with salt and
pepper. Spread the asparagus in a single layer. If
the pan is not large enough, use two pans.
Roast for 10 to 15 minutes, until tender and browned,
shaking once during roasting. Sprinkle with balsamic
vinegar and toss. Taste and adjust seasonings. Let
cool to room temp., serve within 2 hours.
Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399
