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Roasted Asparagus

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1 bunch asparagus (about 1 pound)

Juice of ½ orange or 1 tablespoon balsamic vinegar

¼ teaspoon fresh ground black pepper

2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, and mint


Preheat the oven to 450⁰F. Line a large rimmed baking sheet with parchment paper.

Trim off the tough end from each stalk of asparagus (about 1½ inches or so) and arrange

spears on a baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat

and season with pepper. Roast, shaking the baking sheet occasionally, until just tender,

8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a

platter, scatter herbs over the top and serve.

Serves 4

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