8 asparagus spears, washed and trimmed 4 scallions, washed and trimmed, removing the root tip and leaving about 3-4" of green 1 Tablespoon olive oil Salt and pepper 1 teaspoon balsamic vinegar
Place scallions and asparagus in a plastic bag and add oil. Toss in bag until thoroughly coated.
Place vegetables on a baking sheet and sprinkle with salt and pepper. Place baking sheet under broiler or on a grill and cook until vegetables start to blacken. Remove from heat and sprinkle with vinegar. Serve immediately.