oasting asparagus instead of steaming it is a nice way to keep the preparation simple and the flavor interesting. You can also prepare it without the balsamic vinegar for a more mild flavor.

Ingredients:

• 1 bunch asparagus, about 1 pound, ends trimmed
  
• 1 tablespoon Napa Valley organic olive oil
  
• 1 teaspoon balsamic vinegar
  
• 1 pinch Morton's kosher salt
  

Instructions:


1. Preheat oven to 425°Fahrenheit. Arrange asparagus in a single layer on a baking sheet. Drizzle with oil and vinegar and sprinkle with salt. Toss to coat. Bake until stalks are tender when pierced with a fork, 8-10 minutes, shaking pan after 4 minutes. Serve immediately.