Balsamic Roasted Asparagus
- 1 pound asparagus, trimmed by snapping the thicker ends off where they break naturally (about 10 to 12 ounces after trimming)
- 1/2 teaspoon extra virgin olive oil
- 2 teaspoons balsamic vinegar, divided
- Sea salt and fresh ground pepper
- Preheat the oven to 425F.
- In a large bowl, toss the spears in the oil and 1 teaspoon of the vinegar.
- Season with salt and pepper.
- Let the seasoned asparagus sit for 10 minutes.
- Lay the spears in a single layer on a medium nonstick baking sheet.
- Bake them for 4 minutes, flip them, and continue baking until the spears are crisp-tender, 3 to 6 minutes depending on thickness.
- Drizzle the remaining vinegar over the spears and toss well to coat.
- Season with salt and pepper to taste.
- Serve immediately.
- Each serving has:
- Calories: 60
- Protein: 4g
- Carbohydrates: 8g
- Fat: 1g
- Trace Saturated Fat
- Cholesterol: 0mg
- Fiber: 4g
- Sodium: 2mg
break naturally, extra virgin olive oil, balsamic vinegar, salt
Taken from www.epicurious.com/recipes/food/views/balsamic-roasted-asparagus-375528 (may not work)