Contributed by Adapted from www.canada.com

n/a

Ingredients

1 lb Asparagus
1 Tbs Olive oil
1 tsp Salt
3 tsp Balsamic vinegar

Instructions

Preheat oven to 425°F. Cut off the woody bottom part of the asparagus spears and discard. For even more tender asparagus, with a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. Place asparagus on the baking sheet and drizzle with olive oil. Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but keep an eye on them so they don’t burn. Remove the asparagus from the oven and drizzle with balsamic vinegar to finish.

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