Roasted Asparagus with Balsamic Vinegar ♥

Peeling 'stripes' off the spears

Roasted asparagus is one of spring's great delights. In this recipe, peel 'stripes' of asparagus skins off the spears, this helps the balsamic vinegar absorb into the flesh.

~recipe & photo updated 2011~
~more recently updated recipes~

2006: The asparagus just keeps coming and coming . And I keep cooking it and cooking it! This is another simple treatment, just thick-stemmed asparagus with a tablespoon of olive oil and a tablespoon of balsamic vinegar, roasted. It tasted great -- and was so easy to make.

TO PEEL OR NOT TO PEEL I rarely peel the skins from asparagus stems, it's just never seemed necessary. But tonight I tested the flavor both ways. Those that were skinned a bit, in stripes, soaked up more balsamic vinegar flavor. I'd recommend the extra step.

NUTRITION NOTES You'll use piles less oil for roasting if you'll only take a minute to measure out a tablespoon of olive oil and then use your hands to roll the spears around in it. When I watch cooks (especially on the cooking shows) pour "just a little" olive oil in, it's obvious that it's WAY more than a little. And I took a class recently where honest to goodness, the instructor used TWO CUPS of olive oil -- easy to tell because it was being poured from a clear bottle.

2011: It's untold, the number of times I've roasted asparagus like this. The sweet-ish vinegar just contasts so beautifully with the mild, almost creamy roasted spears.

RECIPE for ROASTED ASPARAGUS with BALSAMIC VINEGAR

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

1 pound fat spears of asparagus, woody ends snapped off
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & pepper to taste

Preheat oven to 450F. Measure olive oil and vinegar onto a rimmed baking sheet. Use a vegetable peeler to trim away some skin, in stripes, from the stem ends of the spears. Using your hands, roll the spears in the oil and vinegar until coated all over. Season with salt and pepper. Roast for 7 - 10 minutes (it goes fast) until the desired tenderness.

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Kitchen Conservatory

NUTRITION ESTIMATE Per Serving: 53 Calories; 4 g Tot Fat; 1 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 27 mg Calcium; 2 mg Iron; 2 mg Sodium; 0 mg Cholesterol; 2 g Protein; Weight Watchers Old Points 1, Points Plus 2

---

MORE FAVORITE ASPARAGUS RECIPES
~ Asparagus Tapenade ~
~ Roasted Asparagus with Feta ~
~ Gorgeous Raw Asparagus Salad ~
~ more asparagus recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
from A Veggie Venture

~ Easy to Elegant Asparagus Soup ~
~ Asparagus Whole Wheat Bread Pudding ~
~ Roasted Salmon & Asparagus ~
~ more asparagus recipes ~
from Kitchen Parade

NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

© Copyright Kitchen Parade 2006