Roasted Asparagus with Minus 8 Vinegar

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Roasted Asparagus with Minus 8 Vinegar


2 pounds fresh asparagus, trimmed
2 tablespoons olive oil 

teaspoon ground black pepper ½ pinch ground sea salt
3 tablespoons Minus 8 Vinegar

½ Toasted Pine Nuts


Preheat oven to 400 degrees F (205 degrees C).

Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.

Bake in preheated oven until lightly browned, 15 to 20 minutes. Sprinkle on the toasted pine nuts, then drizzle with Minus 8 Vinegar just before serving.

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