Thursday, August 13, 2009

Recipe: Roasted Asparagus

1 1/2 pounds fresh asparagus spears
1 large shallot
2 to 3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and freshly ground pepper

Preheat oven to 450 degrees.

Snap off and discard woody bases from asparagus spears.

Place asparagus and shallots on a baking pan.

Drizzle with olive oil and balsamic vinegar, and salt and pepper.

Toss to coat.

Roast for 10 to 15 minutes or until asparagus is crisp-tender; stirring once halfway through roasting.

Serve immediately.

Makes 6 servings.

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