Roasted Asparagus with Pine Nuts

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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

Nutrition Profile

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.

Nutrition Bonus: Vitamin C (30% daily value),Vitamin A (20% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat (mono)