Roasted Asparagus
Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious.
Ingredients
Serves: 4
- 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
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.
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Reviews & ratings
Average global rating:
(82)
Reviews in English (62)
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)