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|
|Ease of Prep:||Moderate|
|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|
- 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.
|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)|