Ingredients Jump to Instructions ↓

  1. Balsamic Roasted Asparagus

  2. 4 1 bunch fresh asparagus, crisp and green with close heads, about 1 pound

  3. 2 portabella mushrooms

  4. 1 leeks, white part only

  5. Balsamic vinegar

  6. Salt and pepper

  7. Oil for roasting

  8. Preheat the oven to 375-400 degrees. Snap off the ends of the

  9. asparagus, and peel, if necessary. Discard the tough stem from the

  10. mushrooms, scrape the gills out with the side of a teaspoon, if

  11. 1/2-inch slices.

  12. turn everything dark - it's not a problem, unless it bothers you.)

  13. Cut the root end off the leeks, and remove the green tops for stock

  14. or discard. Slice the leeks vertically and wash thoroughly, then

  15. slice lengthwise into 1/2-inch strips. Arrange the vegetables in a

  16. sprayed baking dish, sprinkle with 1/2 teaspoon salt and freshly

  17. 1 tablespoon

  18. splash with a good Balsamic vinegar, about 3 tablespoons. Roast

  19. until tender, about 15-20 minutes. Serve immediately.


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