SOUTHERN RECIPES
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Roasted Asparagus with Balsamic Vinaigrette 

• 1 pound asparagus, cleaned, bottoms trimmed

• 2 large cloves garlic, peeled, minced

• 1 to 2 tablespoons olive oil

• Salt and pepper to taste

• Balsamic vinegar to taste (about 2 to 3 tablespoons) 

Heat the oven to 450 degrees.

Place the asparagus in a single layer with the garlic on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper to taste.

Roast, uncovered, shaking the pan once or twice to turn the spears, about 12 minutes. Remove from the oven and place on a serving platter. Drizzle with balsamic vinegar or balsamic syrup.

Yield: 4 servings

Note: Drizzle this roasted asparagus with balsamic vinegar or drizzle with a balsamic reduction. To reduce the vinegar, place it in a saucepan and boil until the vinegar is reduced by ¼ the original amount and the vinegar is syrupy.

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