It’s the quintessential seasonal side dish to bring Spring to your table. This same method also works for roasting slices of Spring root vegetables and onions. And the recipe easily doubles for company, so long as the vegetables are not crowded in the roasting pan. For your health and the planet’s, go organic when available!
1 bunch asparagus (about 1 pound)
1/2 orange or 1 tablespoon balsamic vinegar, Juice of
1/4 teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme and mint
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper. Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.