About this recipe:Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious.
2 bunches asparagus, trimmed
4 medium shallots, thinly sliced
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar, divided
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat the oven to 200 C / Gas mark 6.
Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking tray.
Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the tin about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.