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Roasted Asparagus with Shallots

Roasted Asparagus with Shallots

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Sarah Stephan

Sarah Stephan

This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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 sheet.
  3. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

secretsmile
49

secretsmile

1/30/2006

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.

Michelle Bovenkamp
32

Michelle Bovenkamp

10/16/2005

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!

l_breault
30

l_breault

2/6/2005

good recipe. I had never roasted asparagus before and was very pleased with the results. None of this dunking them in ice water buisness. The asparagus was still nice and crisp and the oil and vinegar really brought out the flavor. The only thing I did differently was to lightly sautee the shallots with some fresh garlic before putting in the oven.

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