4 lb. fresh asparagus
4 tsp. olive oil
2 tsp. balsamic vinegar
salt to taste
fresh ground pepper to taste

Preheat oven to 450°F. Snap off the tough ends of asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss asparagus with oil and season with salt and pepper. Spread asparagus in a single layer. Use 2 pans if necessary. Roast for 10-15 minutes until tender and browned, shaking once during roasting. Sprinkle with the vinegar and toss. Taste to adjust seasonings. Serve hot or let cool to room temperature and serve within 2 hours.

Serves 10-12. 51 calories, 2 g. fat, 7 g. carbohydrates, 6 mg. sodium.