Ingredients
- 1 bunch thin asparagus spears trimmed
- 3 tbsp Meyer Lemon Olive Oil
- 1 1/2 tbsp parmesan cheese grated
- 1 clove garlic minced
- 1 tsp sea salt
- 1 tsp Peach White Balsamic Reduction
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Instructions
- Preheat the oven to 425 degrees F
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet (lined with parchment paper) in a single layer.
- Bake in the preheated oven until just tender, 8 to 12 minutes depending on thickness.
- Drizzle balsamic vinegar just before serving.