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.

Marcy Goldman
Source: EatingWell Magazine, Spring 2003
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F. Spread pine nuts in a small baking pan and toast in the oven

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  • 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, 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.

Tips

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.

Nutrition Facts

108.3 calories; protein 4.5g 9% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 3.9g 16% DV; sugars 8.1g; fat 5.2g 8% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 1034.9IU 21% DV; vitamin c 17.3mg 29% DV; folate 4.8mcg 1% DV; calcium 41.1mg 4% DV; iron 1mg 6% DV; magnesium 12.8mg 5% DV; potassium 559.7mg 16% DV; sodium 148.8mg 6% DV; thiaminmg 2% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2014
Very nice A really nice roasted asparagus. A bit too much sauce for our liking but will make again. Read More
Rating: 5 stars
10/30/2011
The recipe sounds good but olive oil should not be used at high temperatures. Possibly substitute with another fat such as butter. Read More
Rating: 5 stars
10/30/2011
Excellent. Instead of tossing it in olive oil I sprayed it lightly while on the baking sheet. Read More
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Rating: 5 stars
10/30/2011
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.) Read More
Rating: 5 stars
10/30/2011
Sounds great. One for my recipe book Read More
Rating: 5 stars
10/30/2011
yummy Read More
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