Roasted Aspragus
Yield
12 servingsPrep
10 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
asparagus
|
|
| 4 | teaspoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
asparagus
|
|
| 2E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
balsamic vinegar
|
|
Directions
Preheat oven to 450℉ (230℃).
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 temperature, serve within 2 hours.
