- 2 tablespoon pine nuts
- 1 1/2 pounds asparagus
- 1 large shallot, thinly sliced
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt, divided
- Freshly ground pepper, to taste
- 1/4 cup balsamic vinegar
Preheat oven to 350° F. Spread pine nuts in a small baking pan and toast in the oven
until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.
Increase oven temperature to 450° F. Snap off the tough ends of asparagus. Toss the 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.
Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet 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.
- Serving: Per serving
- Calories: 112
- Carbohydrates: 12g
- Fat: 5g
- Protein: 5g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 491mg
- Sodium: 150mg
- Exchanges: 2 vegetable, 1 fat (mono)
- Carbohydrate Servings: 1