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Roasted Asparagus with Balsamic Vinegar


  • 16 oz of asparagus spears, trimmed
  • 2 fl oz of O&CO. Everyday Olive Oil
  • 2 tbsp. of O&CO. Premium Balsamic Vinegar
  • O&CO. Fleur de Sel
  • Black Pepper


  1. Preheat the oven to 400°F. Blanch the asparagus in salted boiling water for 30 seconds. Stop the cooking by rinsing them under chilled water. Strain well and arrange on a roasting pan.
  2. Pour the olive oil over the asparagus, coat well, and season generously with salt and pepper. Roast for 10 to 12 minutes, or until tender.
  3. Arrange on a platter and serve drizzled with Premium Balsamic Vinegar.