Roasted Asparagus Spears

Preheat oven to 350 degrees.

Wash asparagus and cut the bottoms off. Line a cookie sheet with foil.

I then put a bit (or drizzle) of olive oil in my hand and coat each spear. I then repeat and do the same with balsamic vinegar, adding more to my hands as needed. This cuts down on how much I use and keeps me from wasting.

Lay spears on the cookie sheet and sprinkle with sea salt.

Bake for about 4 minutes. Pull out and turn the asparagus over and sprinkle a little more sea salt and place back in the oven for an additional 3 minutes or until the asparagus is bright green.

I like mine crunchy so I usually take them out at this point. But if you want them softer, bake them for a bit longer.