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.
| Prep Time: | 15 minutes |
| Ready in: | 20 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Moderate |
| Recipe 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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 112 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 12 g | Dietary Fiber: | 4 g | Cholesterol: | 0 mg | |||
| Fat: | 5 g | Sodium: | 150 mg | Saturated Fat: | 1 g | |||
| Protein: | 5 g | Potassium: | 491 mg | Monounsaturated Fat: | 3 g | |||
| Nutrition Bonus: | Vitamin C (30% daily value),Vitamin A (20% dv). | |||||||
| Exchanges: | 2 vegetable, 1 fat (mono) | |||||||
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