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READY IN 25 mins

Roasted Asparagus with Shallots

Read Reviews (50)

"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!" — Sarah Stephan

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Original recipe makes 4 servings Change Servings

2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
4 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar, divided
salt and pepper to taste

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
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.
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.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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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.

—secretsmile

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Most Helpful Critical Review

Dec 01, 2009

This lacked a lot. The flavors didn't blend well...surprisingly.

—Militant Guacamole

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66 Ratings

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Oct 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!

—Michelle Bovenkamp

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Feb 06, 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.

—l_breault

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Oct 15, 2005

Great base. I didn't have any shallots or red wine vinegar so I just had olive oil and S&P. I sprinkled some lemon juice on them when they came out of the oven. Yummy!!

—GollyGeeDamn

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Dec 11, 2005

This was great and easy. Even my boyfriend who doesn't like asparagus actually complimented me on this dish! I didn't have shallots but substituted garlic, which worked out great. I also used the kosher salt. Because I was cooking something else at 500 degrees, I cooked this at 500 degrees for 10-12 min on the top rack.

—cmbos

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Oct 14, 2005

Very good and easy recipe! Just make sure you don't overbake (like I did....they got a little shrively, but that was totally my fault). A nice way to dress up asparagus!

—What a Dish!

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May 04, 2010

I did the recipe almost exactly but only had 1 shallot on hand. And I just eyeballed the oil & vinegar. Even so, it was delicious! Hubby loved it too - will def. make it again.

—Julie K

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Nutrition

Calories
206 kcal
10%

Carbohydrates
18 g
6%

Cholesterol
0 mg
0%

Fat
13.8 g
21%

Fiber
5 g
20%

Protein
6.2 g
12%

Sodium
107 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Asparagus with Shallots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 206
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 107mg 4 %
** Potassium 638mg 18 %
Total Carbohydrates 18g 6 %
Dietary Fiber 5g 20 %
Protein 6.2g 12 %
Sugars 5.8g
** Vitamin A 46 %
** Vitamin C 28 %
** Calcium 9 %
** Iron 55 %
** Thiamin 35 %
** Niacin 27 %
** Vitamin B6 24 %
** Magnesium 15 %
** Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.