Ingredients:
Clean and break off tough ends of 15 to 20 asparagus. Using a zip lock bag, coat asparagus in C&C Hojiblanca EVOO. Sprinkle with C&C Alaea Hawaiian Sea Salt and freshly ground pepper. Place asparagus on a baking pan lined with aluminum foil. Bake at 400 degrees for 12 to 15 minutes, until tender and slightly brown. Remove from oven. Drizzle C&C Traditional Balsamic Vinegar to taste before serving.
