Nutrition per serving may change if servings are adjusted.
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
1/4 cup balsamic vinegar
Freshly ground pepper, to taste
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 °. 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.
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
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; 1035 IU vitamin A; 17 mg vitamin C; 41 mg calcium; 1 mg iron; 149 mg sodium; 560 mg potassium