Tuesday, March 31, 2009
Spring means asparagus and although the weather is anything but spring-like here in WI asparagus is plentiful in the stores right now. I love to roast asparagus and it is the only way I do it now. You can either roast it in whole spears or cut it up into smaller pieces.
1 bunch of asparagus.
large cookie sheet or jelly roll pan
Butter and Balsamic vinegar
Place the asparagus in one layer on your cookie sheet or jelly roll pan. Lightly spray with Pam spray and salt the asparagus. Roast in the oven at 375 degrees for approximately 20 minutes or until desired tenderness is reached. Melt and cook a small amount of butter (approximately 1 tablespoons) on the stovetop until browned. Remove from burner and add balsamic vinegar (eyeball the amount-approximately 2 teaspoons) Pour over asparagus and serve.