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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if
desired, peel the stalks. In a shallow roasting pan or baking sheet with
sides, toss the asparagus with oil and season with salt and pepper. Spread
the asparagus in a single layer. If the pan is not large enough, use two
pans.
Roast for 10 to 15 minutes, until tender and browned, shaking once during
roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust
seasonings. Let cool to room temp., serve within 2 hours.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399
| Ingredients:
4 Pound(s) Asparagus
4 Teaspoon(s) Lemon juice, fresh
2 Teaspoon(s) Chopped fresh herbs |
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