Asparagus with Tahitian Vanilla Balsamic

Ingredients:

One bunch asparagus

Four tablespoon Tahitian Vanilla Balsamic

Two tablespoon olive oil

Zest of one orange

Salt and pepper, to taste

Directions:

1. Preheat oven to 400F and grease a small sheet tray. Set aside.

2. In a small jar, pour the Espresso Aged balsamic, olive oil, orange zest, salt, and pepper. Shake and reserve.

3. Cut one inch of the ends of the asparagus stalks (save the ends for stock or soup making!)

4. Place asparagus on greased tray and pour marinade over them. Toss to coat all.

5. Roast for 15 minutes until tender but with a slight bite

Serves: 4