1 bunch asparagus
(about 1 pound juice of ½ orange or 1 tablespoon balsamic vinegar
¼ teaspoon ground black pepper
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, and mint
HOW TO PREPARE:
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Trim off the tough end from each stalk of asparagus (about the last 1 1/2 inches or so) and arrange spears on baking sheet. Squeeze orange or drizzle vinegar over asparagus, toss to coat and season with pepper. Roast, shaking the baking sheet occasionally, until just tender, 8 to 10 minutes, watching carefully after 5 minutes to avoid overcooking. Transfer to a platter, scatter herbs over the top and serve.