Roasted Asparagus Salad

Roasted Asparagus Salad
 
1-1/2 lb. fresh asparagus
 1 TB olive oil
 Salt to taste
 Freshly ground black pepper
 2 TB vinegar

1. Preheat the oven to 350° F.

2. Prepare the asparagus by cutting off the last inch or so of the woody

 stalk.

3. Place the asparagus stalks on a baking sheet. Brush them with the olive

 oil and  sprinkle with salt and pepper.

4. Roast in the oven for 10 minutes, until the stalks begin to get tender on

 the outside.   (Thin asparagus spears will take less time than thick spears.)

5. Toss with the vinegar and serve.

Serves: 6 (serving size about 6 spears per person).