Roasted Asparagus

• 20-24 asparagus spears
• 1/2 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• lemon juice or balsamic vinegar

Preparation

1 Preheat the oven to 450 degrees. 2 Wash the asparagus, remove the woody bottoms and peel the spears if they are thick. 3 Coat the asparagus with the olive oil and sprinkle with salt and pepper. Lay the asparagus in a single layer on a cookie sheet. 4 Roast the asparagus for 8-10 minutes, or until tender. Sprinkle with a few drops of lemon juice or Balsamic vinegar. Serve hot, cool or at room temperature. Source: Ronnie Fein