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Category: Vegetable
Prep Time: Cook Time: Total Time:
Serves: 4
Preparation time: 20 minutes
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
1. Preheat oven to 350° F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, about 7-10 minutes. Transfer to a small bowl to cool.
2. 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, about 10-15 minutes.
3. 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.
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Roasted Asparagus with Pine Nuts
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Category: Vegetable
Prep Time: Cook Time: Total Time:
Serves: 4
Preparation time: 20 minutes
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
1. Preheat oven to 350° F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, about 7-10 minutes. Transfer to a small bowl to cool.
2. 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, about 10-15 minutes.
3. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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