Oven-roasted Asparagus

Something magic happens to vegetables when they are roasted. Their flavors sweeten and intensify. This method takes about the same time as steaming, but it is easier and the results are tastier! 

Ingredients:

• 1 pound slender/medium asparagus, tough ends broken off.
• 3 tbsp. Estate Extra Virgin Olive Oil
• 1 tbsp. balsamic vinegar
• Salt and fresh ground pepper to taste
• ¼ cup granulated Parmesan cheese

Directions:

Preheat oven to 400°F

In a glass baking dish, arrange the asparagus in a single-layer. Drizzle with Estate Extra Virgin Olive Oil. Roast for 10 minutes. Test 1 spear; if it is not tender, roast for a minute or two longer. If it is tender, dribble the vinegar into a dish and shake the dish to that the asparagus are coated with both the oil and vinegar. Season with salt and pepper. Using tongs so that most of the oil drips off, transfer the asparagus to a platter. Sprinkle with Parmesan. Serve immediately or at room temperature.

For this recipe, we used: