Ingredients
- 1 bunch asparagus, woody ends snapped off
- 1 bunch Spring onions, halved lengthwise
- 2 Tbsp good olive oil
- 1 Tbsp good balsamic vinegar
- salt, pepper
Instructions
- Preheat oven to 375.
- Scatter asparagus and onions onto a baking sheet. Drizzle with olive oil and balsamic. (You can adjust amounts to your taste. Season with salt and pepper and toss so that all vegetables are coated.
- Roast for approximately 10 minutes until tender and slightly browned.
- Taste for seasoning and adjust to your liking. I added a bit more vinegar at the end.