Sunday, February 19, 2012

Roasted Balsamic Glazed Asparagus

Asparagus is one of my favorite vegetables in the world.  And paired with balsamic vinegar, it's a match made in heaven.  This is one of my favorite go tos for a side dish.  It pairs well with chicken, seafood, and pork. This instance I made it with carmelized sea scallops, which will be my next posting!

Asparagus is also packed full of good proteins.  And honestly, I don't know many people who are foolish enough to not like asparagus.  So serve and delight.

1 large bunch of asparagus
4 T balsamic vinegar
2 T olive oil
1 T salt
1 T ground black pepper

Preheat the oven to 375°.   Trim the asparagus by snapping off the light green ends.

Arrange the asparagus on a baking sheet either with a Siplat liner or aluminum foil.

Drizzle the balsamic vinegar and olive oil over the asparagus and sprinkle the salt and pepper evenly.

Roast in the oven for approximately 15 minutes, or longer if you want it less crunchy.  Toss once every 5 minutes to coat in the vinegar.  You can serve this immediately warm from the fridge, or it's a great cold dish as well.

Easy. Peasy.

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