| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, Jan/Feb 2006 |
| Prep time | 20 minutes |
| 1 | Pound | Asparagus |
| 1 | Tablespoon | Olive Oil |
| 1 | Tablespoon | Balsamic Vinegar |
| 1⁄2 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Garlic (minced) |
| 1⁄4 | Teaspoon | Black Pepper |
1.Preheat oven to 425 degrees.
2.Snap off tough ends of asparagus. Place in a jell-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425 degrees for 10 minutes, turning once.