Yield: 4 servings
- 1 pound asparagus
- 1 tablespoon Salado House Extra Virgin Olive Oil
- 1 tablespoon Salado Smoked Balsamic Vinegar
- 1/2 teaspoon freshly ground sea salt
- 1/2 teaspoon fresh minced garlic
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 425°.
Cut off the tough ends of the asparagus. Place the asparagus in a oven proof glass dish.
Bake at 425° for 10 minutes, turning once.
Any of our Olive Oil and Dark Balsamic Vinegars can used.