Spring is a great time to try a new vegetable or prepare one of your all-time favorites in a new way. Have you ever roasted your vegetables? Have you tried barbecuing your asparagus with other vegetables? Both are easy and they produce a taste that’s quite different than the steamed or microwave versions.

Asparagus   
1 cup, 32 calories, 3 grams fiber
Asparagus offers a source of protein, vitamins A and C, calcium and iron. It’s also loaded with naturally occurring phytochemicals of glutathione, rutin, and folic acid. Asparagus, next to orange juice, is regarded as the second best whole-food source of folic acid.

Roasted Asparagus
2 bunches fresh asparagus, trimmed
4 med shallots, thinly sliced
2 - 4 T olive oil
3 T red wine vinegar, divided
Salt and pepper to taste

Preheat oven to 400º. Place the asparagus and shallots in a large bowl. Drizzle olive oil and 2 T vinegar and season with salt and pepper. Toss to coat evenly. Spread the asparagus spears out, on a single layer, on a baking sheet. Bake for 20 min, or until tender and bright green. This can vary, depending on the thickness. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven and drizzle the remaining vinegar over the asparagus. Toss lightly to coat. Serve immediately.