2 bunches of asparagus
4 medium garlic cloves, minced
2 Tbsp Olive Oil Divine's Cask 18 Aged Balsamic Vinegar
2 Tbsp Olive Oil Divine's Parmesan & Garlic Infused Extra Virgin Olive Oil
Olive Oil Divine's Himalayan Pink Salt, to taste
Olive Oil Divine's Roasted Garlic Pepper, to taste
Preheat oven to 425 degrees. Put the olive oil and the garlic in a large 1-gallon re-sealable bag. Snap off the tough bottoms of the asparagus rinse and pat dry. Put in the bag and shake until well coated. Place on a greased baking sheet or over parchment paper. Sprinkle lightly with Olive Oil Divine Pink Himalayan Salt and Olive Oil Divine Roasted Garlic pepper. Roast for 15 minutes, or until tender. Drizzle the Cask 18 Aged Balsamic Vinegar over the asparagus. Serve immediately.
On The Grill:
Heat grill to medium high heat. Put the asparagus in foil and drizzle the olive oil over it, then the garlic, pepper, and salt. Close the foil and lay directly on the grill for about 20 minutes or until tender. Finish with drizzling the balsamic once on serving plate.