For about 1lb asparagus

  • Olive Oil
  • Salt
  • Pepper
  • Balsalmic Vinegar

Preheat oven to 375F.  Trim asparagus ends, and place in a glass baking dish – I usually use an 8×8 pyrex (but a loaf pan works as well).  Drizzle with olive oil (probably 1-2 tbsp), sprinkle with salt, pepper liberally, and then add 1-2 tbsp (ish) of balsalmic vinegar.  Toss the asparagus well to coat.  Bake for 10-15 minutes, or until sizzling and the asparagus juuuust start to turn dark.  The skinnier the asparagus, the more flavor they will pick up, and the faster they’ll cook.

(if you overcook them, they’re still delicious, just they get a little brown around the edges instead of staying bright green).

If you are feeling adventurous, you can quickly dip bread in the yummy juice that will be left over – just be warned that it is quite strong (and mostly vinegar!)

Simple Balsalmic Roasted Asparagus
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