Low-Carb Slow Roasted Asparagus
Tender-crisp asparagus roasted with olive oil and balsamic vinegar makes a simple, savory vegetable side with hardly any fuss.
Prep 10 min · Cook 25 min · Total 35 min · Makes 4 servings
Ingredients
- 1 pound asparagus, ends trimmed, then cut on diagonal
- 2 T extra virgin olive oil
- 1 T best quality balsamic vinegar
- Salt and fresh ground black pepper to taste
Directions
- Heat the oven to 350F/180C.
- Pick up 1 piece of asparagus and bend it from both ends until it breaks. That spot shows you where the woody part should come off, usually about 2 inches. Cut the remaining asparagus to match, then slice the stalks on the diagonal into 2 inch pieces.
- Put the asparagus into a large zip-top bag. Add the olive oil and vinegar, season with salt and pepper, and gently work the bag around until every piece has a glossy coating. Tip everything into a ceramic or glass baking dish.
- Roast the asparagus for 20-30 minutes, pulling it from the oven while it still has a little firmness and snap. Begin checking at 20 minutes, and take it out when it reaches the texture you like.
- If you feel like using the very special balsamic vinegar tucked away in the pantry, add just a few drops over the asparagus right before it goes to the table.