Monday, February 7, 2011

Balsamic Roasted Asparagus

Asparagus is one of my favorite vegetables, normally I pan fry it but I decided to try roasting it since I have been doing that lately with most vegetables. This asparagus turned out beautifully. One thing to keep in mind is that the quality of asparagus varies greatly in stores. The best asparagus is on the smaller side, the smaller, younger stems are more tender and taste a lot better. The larger the asparagus the more "woody" and tough it is going to be. Also, it should be pretty bright green with darker purply tops. The photos below are some examples of how good asparagus should look.

This is how the asparagus would look
Here is the big bunch
 This recipe is really simple and easy to modify. If you don't like balsamic vinegar try using lemon pepper seasoning or some other blend that you like.


Balsamic Roasted Asparagus
1 lb or more Fresh Asparagus
2 - 3 tablespoons Balsamic Vinegar
1/2 teaspoon Salt
1/2 teaspoon Fresh Ground Pepper
Olive Oil (approx 1 tablespoon or less)
Snap and rinse the asparagus and lay in a single layer on a large cookie sheet. Sprinkle with spices, oil, and balsamic vinegar and toss to coat. Bake at 425 for 10-15 minutes until some of the asparagus starts to brown slightly and stick to the pan.

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