Quick and easy recipe for spring asparagus
Roasted Asparagus with Lemon White Balsamic Vinegar
Roasted Asparagus with White Lemon Balsamic
Rated 1.5 stars by 2 users
Category
Pasta
Cuisine
Mediterranean
Author:
Tara Bruner
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
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.
Ingredients
Roasted Asparagus
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1 bunch spring asparagus
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2-4 TBS EVOO
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Sea Salt
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Dash of Umami Mawmy
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White Lemon Balsamic Vinegar
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Freshly grated Pecorino cheese
Directions
Roasted Asparagus
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.
