Low-Carb Slow Roasted Asparagus
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
Oven should be preheated to 350F/180C. Take one piece of asparagus and hold by both ends and snap. This will give you a guide as to how much woody stem of the asparagus needs to be cut off . Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces. Put asparagus in large Ziploc bag, pour in olive oil, vinegar, and season with salt and pepper. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm. You might want to serve this with a few drops of that very expensive balsamic vinegar you’ve been saving drizzled over just before serving.