Roasted Asparagus with Shallots

Prep time 25 minutes

Serves 4

2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
4 tablespoons organic extra virgin olive oil
3 tablespoons organic balsamic vinegar, divided
Sea salt and organic pepper to taste

Preheat oven to 400 F.

• Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly.

• Spread the asparagus spears out in a single layer on a baking sheet. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.