1 1/2 pounds fresh asparagus spears
1 large shallot
2 to 3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground pepper
Preheat oven to 450 degrees.
Snap off and discard woody bases from asparagus spears.
Place asparagus and shallots on a baking pan.
Drizzle with olive oil and balsamic vinegar, and salt and pepper.
Toss to coat.
Roast for 10 to 15 minutes or until asparagus is crisp-tender; stirring once halfway through roasting.
Makes 6 servings.