Ingredients
Equipment
Method
- Preheat your oven to 350F/180C. This temperature will allow the asparagus to roast evenly without burning.
- Take one piece of asparagus and hold it by both ends. Gently snap it; this will give you a guide for the woody stem that needs trimming (usually about 2 inches).
- Once you’ve determined the length, trim the rest of the asparagus to match. If you prefer shorter pieces, feel free to cut them into smaller lengths.
- Place the trimmed asparagus in a large Ziploc bag or a plastic container with a snap-tight lid.
- Add olive oil, balsamic vinegar, and season with salt and black pepper. Make sure to coat the asparagus well.
- Shake the bag or turn the container over until the asparagus is evenly coated. If you have time, let it marinate for 10 to 15 minutes for enhanced flavor.
- If using a Ziploc bag, cut off a corner to drain out excess oil and vinegar before cooking.
- Spread the asparagus on a baking sheet. Make sure the spears are spaced out as much as possible for even roasting.
- Roast in the oven until the asparagus is cooked to your liking. Start checking at about 20 minutes for 350F/180C; adjust time based on your taste.
- If you prefer your asparagus softer, simply cook it a little longer until it reaches your desired tenderness.
- For an extra touch, just before serving, drizzle a few drops of that special balsamic vinegar over the top.
Notes
Extra tips or suggestions here.