Roasted Asparagus

If you want a bit of a change from steamed, boiled, or sauteed vegetables, don’t forget your oven!  Last night I roasted up some fresh looking (and cheap) Asparagus that I bought at Uwajimaya. 

I simply tossed the trimmed spears (they were small, so I just broke off the ends–I usually peel larger spears) in some olive oil, balsalmic vinegar, salt, and paper.  Then I laid them out on a cooking sheet and put them in the oven at about 425 until they got just a little charred on the ends, about 12 minutes.

This treatment also works great for broccoli!  Or for something a little different, use lacinato kale (sometimes known as dinosaur kale).  Crispy and delicious!