Ingredients:

1 1/2 pounds of asparagus
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Clean asparagus under cold water. Break off the butt ends...I'll tell you how to do this...grab each end of each spear, asparagus spear, not Brittany Spear! With the thumb and forefinger of each hand, bend in an arc until they break. Toss the butt end, scrape off the tough, outer skin from the stalk of each spear. Don't scrape the head of the asparagus!

Steam the asparagus. How do you do this? Put 4 cups of cold water in the bottom of a pan over high heat. When the water comes to a boil, place the asparagus in a steamer basket, on top of the boiling water. Don't let the asparagus sit in the boiling water - remember, we're steaming, not boiling. Cover, and cook until done, according to taste, usually about 5 or 10 minutes. Tender and firm is the rule!!

Put the olive oil and the balsamic vinegar in a serving dish. Add the asparagus, and toss until well coated.

Add salt and freshly ground pepper to taste.