I have ALWAYS loved asparagus. But, I have usually cooked it one way. Olive oil, slat and epper and there you go. It's always delviious but I was a bit sick of it. I know I have told you all to NEVER try out a new recipe on big holidays or events, and Passover is NO exception (do you really want angry, hungry Jewish people yelling at you!? That's what I thought). BUT, I broke one of my own rules this weekend and decided to jazz up the roasted asparagus with a nice drizzle of balsamic vinegar. Along with garlic and lemon, I feel like there is NEVER enough balsamic vinegar. Next time you're sick of the way you prepare your veggies, or if you've never cooked them before, roasting them with balsamic is absolutely delicious! The balsamic caramelizes and becomes sweet and creates a PERFECT crunch and glaze on top of any vegetable!!! Please try, you'll be glad you did! I promise :)
What you'll need:
1 lb. asparagus
2 tbs. balsamic vinegar
1. Preheat your oven to 375*.
2. Grab one of your sprigs of asparagus by the head and by the bottom and bend in a downward motion. Wherever the asparagus breaks, that's where you're going to trim all of the sprigs (this is the ripe part and will get rid of the icky part).
3. Rinse and dry your asparagus then lay on a baking sheet (no need to spray with cooking spray!).
4. Drizzle about 2-4 tbs. olive oil all over the asparagus, followed by the salt and pepper.
5. With CLEAN hands, toss them around and make sure each sprig is fully coated and seasoned.
6. Finally, drizzle the balsamic acorss the asparagus.
7. Bake for about 10 minutes (check by poking the thickest part of the bottom of the asparagus. If it feels tender, they're finished!!!) and remove.
8. Serve IMMEDIATELY!!!