Roasted Asparagus with Balsamic Vinegar

I've recently grown to love Balsamic Vinaigrette dressing on salads, and I thought why not try it with veggies. I found this recipe and decided to give it a try. This is a great side with lots of flavor.

Serves 4

1 pound asparagus, woody ends snapped off (it's best to peel the skin from the stem)
1 tablespoon olive oil (use your hands to coat the asparagus to ensure proper coverage)
1 tablespoon balsamic vinegar
Salt & pepper to taste

Preheat oven to 450F. Measure olive oil and vinegar onto a rimmer baking sheet. Use a vegetable peeler to trim away some skin, in stripes, from the stem ends of the spears. Using your hands, roll the spears in the oil and vinegar until coated all over. Season with salt and pepper. Roast for 7 - 10 minutes (it goes fast) until the desired tenderness.

NUTRITION ESTIMATE according to Fitday
Per Serving: 53 Cal (53% from Fat, 17% from Protein, 31% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 27 mg Calcium; 2 mg Iron; 2 mg Sodium; 0 mg Cholesterol;