Many vegetables are delicious when roasted. This technique brings out the natural sweetness of vegetables and heightens the flavors.
1 bunch (about 1 1/2 lbs.) thin asparagus
2 tsp. extra virgin olive oil
1/8 tsp. salt
4 T. balsamic vinegar
Preheat oven to 475*. Measure the olive oil onto a large baking sheet. Wash asparagus, then trim off woody ends. Pat the asparagus dry with paper towels or kitchen towel. Roll asparagus in the olive oil on the baking sheet. Sprinkle with salt. Roast 5 minutes then shake pan to redistribute the spears. Roast an additional 2-4 minutes until tender (test thick end should be easily pierced with a fork). Put vinegar into small saucepan. Simmer over medium heat until reduced to half volume and slightly thickened. Drizzle over roasted asparagus.
Exchanges or food group servings: 1 VEG, 1/2 FAT
Nutrients per serving: CALS 52; PROTEIN 2.0g; CARBS 6g; FIBER 1.9g; TOT FAT 2.4g; SAT FAT 0.4g; SODIUM 79mg