Roasted asparagus with balsamic vinegar
Roasted asparagus drizzled with balsamic vinegar
Fresh asparagus is usually available in the early spring. Any number of fresh or seasonal vegetables can be used with this recipe. Broccoli, cauliflower, carrots, baby squash or zucchini, will work well. Do not overcook the vegetables. You may want to adjust the time you blanch the vegetables according to their size and how they are cut.
Ingredients:
1 pound fresh asparagus tips and spears, trimmed
one quarter cup extra-virgin olive oil
one tablespoon Gran reserva balsamic vinegar
a dash of sea salt and fresh ground pepper
Method:
Preheat oven to 400° F. Lightly oil a flat baking sheet. Bring a medium sized pot of water to boil. Add salt. Blanched asparagus spears in the boiling water for 30 seconds.
Remove asparagus and immediately cover them in ice water to stop the cooking. Be sure to fully immerse the vegetables. Drain asparagus and place on the oiled baking sheet. Drizzle asparagus with extra-virgin olive oil and roast in the oven for 12 to 15 minutes. Asparagus should be tender and lightly browned. Remove asparagus spears and tips from the baking sheet, place on a serving platter, and drizzle liberally with balsamic vinegar.
roasted asparagus, asparagus with balsamic
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