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.