- 1 pound asparagus, cleaned, tough stem ends removed
- 2 tsp. olive oil
- 1 tsp. balsamic vinegar
- 1/4 tsp. salt
- 1 garlic clove, minced or pressed (1 tsp. minced)
- 1 tsp. dried tarragon
Combine all ingredients in a ziploc bag and toss to coat. Spread on a single layer on a foil-covered toaster oven tray. Set toaster oven temperature at 400 degrees. Bake for 20-25 minutes, until the asparagus spears are tender, stirring occasionally.
Source: Moosewood Cookbook