Any in-season eater will tell you that spring has officially sprung when the asparagus show up at the local farmers markets. Here in the Midwest, asparagus is often one of the few veggies ready when farmers markets open in the spring. Not only are they tasty, but they are low in calories and high in nutrients such as folic acid, beta-carotene, vitamin C, and potassium. This is a simple, yet sublime preparation that will showcase the flavor of this phenomenal veggie.

Balsamic Asparagus

• 1 lb fresh asparagus spears, washed and ends trimmed
• 1 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• salt and pepper to taste

1. Preheat oven to 425 degrees.

2. On baking sheet or in baking dish, drizzle asparagus with olive oil, then toss with salt and pepper to taste.

3. Roast in oven for ten minutes, then drizzle with vinegar. Return to oven, roast 2-3 more minutes, until spears are bright green and "popping" in the oven. Spears should still have crunch.

Tip: Asparagus will tell you where the ends should be trimmed. Just bend in half gently–wherever the spear snaps is where you should trim. Compost the ends or add them to a veggie stock.