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Roasted Asparagus with Balsamic-Shallot Butter

Roasted Asparagus with Balsamic-Shallot Butter

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

Cooking Light NOVEMBER 2002

  • Yield: 8 servings

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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 50%
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.7g
  • Carbohydrate: 6.2g
  • Fiber: 1.8g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 253mg
  • Calcium: 28mg
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Roasted Asparagus with Balsamic-Shallot Butter Recipe

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