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Roasted Asparagus with Shallots

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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25 m servings 206 cals
Original recipe yields 4 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 53
  1. 69 Ratings

Most helpful positive review

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....

Most helpful critical review

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

Most helpful
Most positive
Least positive

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....

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!

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 v...

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!!

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 th...

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!

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.

Simple preparation for a vegetable that should shine on it's own merits. The shallots were a great addition. I did not have red wine vinegar so I subbed in Balsamic, and it was great.

This recipe was very easy and delicious! My family loved it and many requested the recipe. The first time I made it, the cooking length of time may have been too long. It became soggy but the...