1 large chopped red onion

2 tablespoons fat free, no salt vegetable broth

1 teaspoon olive oil

2 teaspoons balsamic vinegar

Black pepper to taste

 

Preheat oven to 400 degrees F. Take asparagus spears, wash them and remove woody ends if they are present. Cut spears into 1 inch pieces and set aside. Cut onion in half, place the cut half on the cutting board and thinly slice onion into half rings. Toss onion and asparagus with olive oil Place asparagus and onion in the roasting pan in a single layer and roast ten minutes or until the asparagus is tender. Remove vegetables from oven and allow them to cool slightly before tossing with balsamic vinegar. Serve hot.