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Roasted Asparagus with Balsamic-Shallot Butter

Yield 8 servings
Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.

Ingredients

  • 3 tablespoons finely chopped shallots
  • 2 tablespoons butter, melted
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated lemon rind
  • 2 pounds asparagus spears
  • Cooking spray

Nutrition Information

  • calories 56
  • caloriesfromfat 50 %
  • fat 3.1 g
  • satfat 1.9 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 2.7 g
  • carbohydrate 6.2 g
  • fiber 1.8 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 253 mg
  • calcium 28 mg

How to Make It

  1. Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.

  2. Preheat oven to 450°.

  3. Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.