Roasted Asparagus with Pine Nuts
http://www.eatingwell.com/recipes/roasted_asparagus_with_pine_nuts.html
From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar and a sprinkling of toasted pine nuts.
4 servings | Active Time: 15 minutes | Total Time: 20 minutes
Ingredients
- 2 tablespoons pine nuts
- 1 1/2 pounds asparagus
- 1 large shallot, thinly sliced
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 1/4 cup balsamic vinegar
Preparation
- Preheat oven to 350° F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.
- Increase oven temperature to 450° F. Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
- Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.
Nutrition
Per serving : 112 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 12 g Carbohydrates; 5 g Protein; 4 g Fiber; 150 mg Sodium; 491 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat (mono)