Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. —Natalie Peterson of Kirkland, Washington
- 1-1/2 pounds fresh asparagus, trimmed
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 3 tablespoons balsamic vinegar
- Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving. Yield: 4 servings.
Originally published as Roasted Asparagus with Balsamic Vinegar in Light & Tasty February/March 2002, p27
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