Roasted Asparagus

Growing up in the valley of central California (Sacramento), we had a ton of harvest type festivals. Including an Asparagus festival. My mother is a regular every year at this festival still. It's such a big event that, when Mike and I got married, the festival was going on after our big day. As we departed on our honeymoon, Mike's parents still had some time in the Great capital city with my parents before taking the plane back to Virginia. So, my parents and his decided to go to the asparagus festival. What better time to bond than over a steaming plate of asparagus? Actually it's a really great festival with a lot of other things besides asparagus.

Asparagus is one of those vegetables you either love or hate. Mike hates Asparagus....Especially when I dip it mayonnaise. For those of you unfamiliar with my husbands dislikes, mayonnaise is at the top of that list. At any rate, for the sake of saving face in front of our son, Mike will stomach the occasional asparagus if it is cooked in this way. (with NO mayonnaise)

I'm unfamiliar as to how many people this would serve. If you are using Japanese style asparagus, keep a sharp eye while you are roasting so as not to burn the little tender things! I just recently cooked this with the olive oil and balsamic vinegar supplied by our friends in Italy. Thank you so much for the great care package!

1 pound fresh asparagus, washed and trimmed
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

In a roasting pan toss the asparagus with the olive oil and vinegar until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper. Transfer to a serving dish.