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Roasted Asparagus with Pine Nuts
Roasted Asparagus with Pine Nuts
6 Reviews
From: EatingWell Magazine, Spring 2003
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.
- By: Marcy Goldman EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons pine nuts
- 1½ pounds asparagus
- 1 large shallot, thinly sliced
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt, divided
- ¼ cup balsamic vinegar
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- 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 degrees . Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, ⅛ 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 ⅛ 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.
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
- Serving size: About 6 ounces asparagus (6-8 average size spears) and 1 ½ teaspoons pine nuts
- Per serving: 108 calories; 5 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 4 g protein; 5 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 1,035 IU vitamin A; 17 mg vitamin C; 41 mg calcium; 1 mg iron; 149 mg sodium; 560 mg potassium
- Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1 fat (mono)
Reviews 6
February 23, 2014
By: EatingWell User
Very nice
A really nice roasted asparagus. A bit too much sauce for our liking, but will make again.
August 24, 2010
By: EatingWell User
yummy
August 23, 2010
By: EatingWell User
Sounds very good althoug I think 1 Tbsp for 4 servings is not enough. Just made it with the double amount and everyone was very pleased. (PS: We don't need to lose weight.)
August 23, 2010
By: EatingWell User
Sounds great. One for my recipe book
April 08, 2010
By: EatingWell User
Excellent. Instead of tossing it in olive oil I sprayed it lightly while on the baking sheet.
March 29, 2010
By: EatingWell User
The recipe sounds good, but olive oil should not be used at high temperatures. Possibly substitute with another fat such as butter.
