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| Gorgeous spring asparagus is tossed with a little olive oil and balsamic vinegar and then slowly roasted until it's nicely browned and tender. Perfect! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this method of roasting asparagus at a lower temperature is one I've been using for years. It's especially good for the larger stalks of asparagus you often find this time of year.)
It is officially spring, which means it's time for asparagus. I'm hoping this simple recipe will remind you how tasty asparagus can be when it's coated with olive oil and balsamic vinegar and then slowly roasted so the vinegar slightly caramelizes. Nothing could taste better. There are some good recipes in the archives where the asparagus is roasted at a higher temperature, but this recipe can be especially great if you want to cook something else in the oven along with the asparagus. How about Turkey Pesto Meatloaf with Tomato Sauce or Deconstructed Stuffed Cabbage Casserole sharing the oven with this asparagus?
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