Serves 4 to 6
Ingredients:
1 pound asparagus, tough ends snapped off
1 to 2 tablespoons olive oil
1 tablespoons balsamic vinegar, optional
Salt or garlic salt and pepper to taste
Directions:
- Heat oven to 425 degrees. Line a 9-inch by 13-inch pan with foil.
- Place washed, trimmed asparagus in pan. Add olive oil and balsamic vinegar. Season with salt or garlic salt and pepper to taste. Toss the asparagus to coat.
- Roast asparagus for 8 minutes, then give the pan a good shake. Roast 3 minutes more. Shake again. Then roast for another 3 minutes.
— Contributed by Ann Winters
