Roasted Asparagus with Pine Nuts
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| Sat, 05-01-2004 - 4:02pm |
* This is from today's daily dish *
Asparagus on the Beach
Asparagus, a fresh-tasting spring vegetable, is in season right now. To incorporate this vegetable into your diet, try this mouthwatering and Phase 1-appropriate recipe:
Roasted Asparagus with Pine Nuts
Makes 4 servings
Ingredients:
2 tablespoons pine nuts
1 1/2 pounds asparagus
1 large shallot, thinly sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, divided
Freshly ground pepper to taste
1/4 cup balsamic vinegar
Instructions:
1. Preheat oven to 350°F. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.
2. Increase oven temperature to 450°F. Snap off the tough ends of asparagus and, if desired, peel the stalks. Toss asparagus with shallot, oil, 1/8 teaspoon salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
3. Meanwhile, bring vinegar and remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Start weight: 188/Current weight: 135.5/Goal weight: 130
