1 pound medium asparagus spears, trim off woody bottom about ¼ inch up spear
3 tablespoons olive oil
Kosher salt and fresh ground black pepper to taste
2 cups balsamic vinegar
½ cup honey
Juice of 1 fresh lemon

Preheat oven to 425 degrees. Place asparagus on roasting pan, making sure it lies flat, and drizzle with olive oil. Season with salt and pepper. Roast in oven for 10-12 minutes. Remove from oven and let cool to room temperature.

Place vinegar, honey and lemon juice in a pot. Bring to a boil and reduce to simmer. Continue cooking until mixture reaches syrup consistency. Cool slightly and pour syrup into a squirt bottle. Place asparagus on serving platter and drizzle with syrup.