- 1 lb asparagus
- 1 Tablespoon Rocky Mountain Olive Oil Roasted Walnut Oil
- ½ teaspoon Rocky Mountain Olive Oil Garlic Pepper Seasoning
- 2 cloves of garlic
- Salt and freshly ground pepper to taste
- 1 1/2 Tablespoons Rocky Mountain Olive Oil Red Apple Balsamic Vinegar plus extra for drizzling
Preheat the oven to 425 degrees F. Wash the asparagus and snap off the tough ends. Mince each clove of garlic.
In a large bowl, add the asparagus, garlic, Walnut Oil and Red Apple Balsamic and toss to coat. Sprinkle on the Garlic Pepper, along with salt and pepper to taste and toss again.
Spread out the asparagus spears onto a foil-lined baking sheet and place in the oven. Roast for 10 minutes until the spears are tender, turning halfway through.
Once finished, remove the baking sheet from the oven and drizzle on additional Red Apple Balsamic.
Serve while hot, alongside creamy mashed potatoes, hearty stuffing and your other Thanksgiving favorites.