About this recipe: Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious.
Roasted for 20 mins at a lower temperature but they came out rather over-done. Would make again though, but will get them out sooner. - 16 Jan 2017
Yummy and easy for 2!! I use 1 pound of asparagus, add roasted garlic, sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears. - 30 Jan 2006 (Review from Allrecipes US | Canada)
We are on a huge "roasted" vegetable phase right now and these were delicious. The tops get nice and crispy, yet the stems and insides stay firm but moist. Wonderful! - 29 Sep 2005 (Review from Allrecipes US | Canada)