Categories: Vegetables 
      Yield: 12 servings 
  
      4 lb Asparagus 
      4 ts Olive oil 
           Salt & freshly gorund black 
           -pepper to taste 
      2 ts Balsamic vinegar 
  
  Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if 
  desired, peel the stalks.  In a shallow roasting pan or baking sheet with 
  sides, toss the asparagus with oil and season with salt and pepper. Spread 
  the asparagus in a single layer.  If the pan is not large enough, use two 
  pans. 
   
  Roast for 10 to 15 minutes, until tender and browned, shaking once during 
  roasting.  Sprinkle with balsamic vinegar and toss.  Taste and adjust 
  seasonings.  Let cool to room temp., serve within 2 hours. 
   
  Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine 
  of Food and Health (tm) ISSN 1064-16399