Roasted Asparagus with Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tablespoons of pine nuts 1 1/2 pounds of asparagus 1 large shallot , thinly sliced 2 teaspoons of extra-virgin olive oil 1/4 teaspoon of salt , divided Freshly ground pepper to taste 1/4 cup of balsamic vinegar
Preheat oven to 350° F. Spread pine nuts in a small baking pan and gently toast in the oven until golden and fragrant, 3 to 10 minutes. Transfer to a small bowl to cool.
Increase oven temperature to 450° F. Cut off tough ends of asparagus. Toss 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.
While roasting asparagus, bring vinegar and remaining 1/8 teaspoon salt to a simmer in a small skillet/pan 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.
Number of Servings: 5
Recipe submitted by SparkPeople user 4MY_HEALTH.
Increase oven temperature to 450° F. Cut off tough ends of asparagus. Toss 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.
While roasting asparagus, bring vinegar and remaining 1/8 teaspoon salt to a simmer in a small skillet/pan 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.
Number of Servings: 5
Recipe submitted by SparkPeople user 4MY_HEALTH.
Nutritional Info Amount Per Serving
- Calories: 123.4
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 125.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 3.0 g
- Protein: 4.1 g
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