Roasted Asparagus with Lemon White Balsamic Vinegar
Quick and easy recipe for spring asparagus
Roasted Asparagus with White Lemon Balsamic
Asparagus roasted in our extra virgin olive oil and sprinkled with freshly ground sea salt and Tuxedo Peppercorns - mixed into a cheesy spaghetti with a pop of lemon.
Preheat oven to 350º. Line a baking sheet with tin foil. Wash and pat dry the asparagus. Snap off the rough part of the ends. Arrange the asparagus in a single level on a foiled sheet. Drizzle with a strong olive oil like Austrailian Manzanilla EVOO. Sprinkle with sea salt and finely ground black pepper. Bake 15 minutes and then take them out of the oven and drizzle about 2 TBS White Lemon Balsamic over them. Stick back in the oven and bake another 5 minutes. Place on a serving platter or on the side of your main dish and sprinkle a little grated pecorino on top.