Asparagus with strawberries and Raspberry Balsamic
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- 1 pound asparagus, ends trimmed
- 1 tablespoon Maine-ly Drizzle extra virgin olive oil of your choice
1 cup Maine-ly Drizzle Raspberry balsamic vinegar
- 20 medium strawberries, sliced
- 10 leaves basil, chopped
- salt and pepper to taste
Preheat the oven to 400 degrees F.
Place the asparagus on a baking sheet and drizzle with the olive oil (I line my sheet with foil for easier clean up).
Roast the asparagus for 8-10 minutes, until just tender.
While the asparagus is roasting, simmer/boil the raspberry balsamic vinegar until reduced to about ¼ cup.
Divide asparagus among the plates and top with sliced berries, basil, and salt and pepper.
Use a spoon to drizzle each serving of asparagus with the balsamic syrup.