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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.

Source: EatingWell Magazine, Spring 2003




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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, 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.

Nutrition Facts

About 6 ounces asparagus (6-8 average size spears) and 1 ½ teaspoons pine nuts
108 calories; protein 4.5g; carbohydrates 13.6g; dietary fiber 3.9g; sugars 8.1g; fat 5.2g; saturated fat 0.5g; vitamin a iu 1034.9IU; vitamin c 17.3mg; folate 4.8mcg; calcium 41.1mg; iron 1mg; magnesium 12.8mg; potassium 559.7mg; sodium 148.8mg.

2 vegetable, 1 fat (mono)