Roasted Asparagus with Minus 8 Vinegar
2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
⅛ 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.