'Tis the season for asparagus!  MSU Corporate Chef Kurt Kwiatkowski is putting some 'yum' in your veggies -- check out this recipe:

2 lbs asparagus

11/2 Tablespoons Olive Oil

2 tsp balsamic vinegar

1/4 cup red pepper strips, thinly sliced

Preheat oven to 400 degrees. Cut or snap off the woody/grainy bottom of the asparagus, place on baking sheet lined with foil, pour vinegar & olive oil over top and mix together, season with salt and pepper, then roast in oven for about ten minutes. Easy!