- 1 1/2lb Asparagus
- 1 tablespoon Lemon Extra Virgin Olive Oil
- 1/2 teaspoon Garlic Sea Salt
- 1/4 teaspoon Fresh-ground black pepper
- 3 tablespoons Balsamic Vinegar (Traditional, Fig or Black Currant)
Preheat oven to 425. Coat a jellyroll pan with nonstick spray, or line with aluminum foil. Toss the asparagus in the Limonato EVOO to coat. Sprinkle Salt and pepper on both sides and place in pan for 6 to 8 minutes until nearly cooked through.