Roasted Asparagus with Balsamic-Shallot Butter

recipe
Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.
4

Worthy of a special occasion

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Preheat oven to 450°.

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.

Note:

November 2002
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