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20 minute dinner recipes

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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

Preparation

  1. 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.
  2. 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.
  3. 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)