| 1 | Preheat oven to 450°F. |
| 2 | Snap off the tough ends of the asparagus and, if desired, peel the stalks. |
| 3 | In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper. |
| 4 | Spread the asparagus in a single layer. |
| 5 | If the pan is not large enough, use two pans. |
| 6 | roast for 10 to 15 minutes, until tender and browned, shaking once during roasting. |
| 7 | Sprinkle with balsamic vinegar and toss. |
| 8 | Taste and adjust seasonings. |
| 9 | Let cool to room temp., serve within 2 hours. |
| 10 | entered by: diane pahl (1:2410/120) recipes |
