Roasted Asparagus with Balsamic Vinegar


  • 16 oz of asparagus spears, trimmed
  • 2 fl oz Liquid Gold Picual olive oil
  • 2 tbsp Liquid Gold 18 yr old Balsamic Vinegar
  • Sea salt
  • Black Pepper


  1. Preheat the oven to 400°F. Blanch the asparagus in salted boiling water for 30 seconds. Stop the cooking by rinsing them under chilled water. Strain well and arrange on a roasting pan.
  2. Pour the olive oil over the asparagus, coat well, and season generously with salt and pepper. Roast for 10 to 12 minutes, or until tender.
  3. Arrange on a platter and serve drizzled with 18 yr old Balsamic Vinegar.

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