- 24 large asparagus spears (about 2 pounds), tough ends trimmed
- Organic Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
Preheat oven to 400°F.
Place a piece of parchment paper on a baking sheet or wide baking dish.
Place asparagus spears in a single layer
Drizzle oil over asparagus and toss to coat.
Season with sea salt and freshly ground black pepper to taste
Roast in preheated oven, turning occasionally, until lightly browned and just tender, 18-20 minutes.
Transfer asparagus to a serving dish. . Drizzle aged balsamic vinegar over hot asparagus before serving.
Optional garnish: Toasted pine nuts or slivered almonds, capers, diced roasted red bell pepper, crumbled goat cheese or feta cheese, lemon zest