Roasted Asparagus With Balsamic Vinegar
olive oil, extra virgin
salt and pepper, to taste
Snap off tough ends of asparagus spears.
In a shallow baking pan (large enough to hold asparagus in single layer) toss asparagus with oil and salt and pepper to taste until coated well.
Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes.
Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well. Serve hot or room temperature.