NEXT RECIPE >

Roasted Asparagus with Balsamic Vinegar Recipe
Roasted Asparagus with Balsamic Vinegar Recipe photo by Taste of Home
Next Recipe

Roasted Asparagus with Balsamic Vinegar Recipe

Read Reviews
5 4 4
Publisher Photo
Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. —Natalie Peterson of Kirkland, Washington
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 tablespoons balsamic vinegar

Nutritional Facts

6 ounce-weight: 47 calories, 3g fat (0g saturated fat), 0mg cholesterol, 305mg sodium, 5g carbohydrate (0g sugars, 1g fiber), 2g protein Diabetic Exchanges: 1 vegetable, 0 fat.

Directions

  1. Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving. Yield: 4 servings.
Originally published as Roasted Asparagus with Balsamic Vinegar in Light & Tasty February/March 2002, p27


Reviews for Roasted Asparagus with Balsamic Vinegar

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Bob C. 228986
Reviewed Jul. 4, 2015

"Love this recipe. Easy to do and quick. I've roasted other vegetables using this method too. I'm a big fan of Balsamic vinegar so I use more. Very good!"

MY REVIEW
swinny 33798
Reviewed Apr. 29, 2012

"Delicious!"

MY REVIEW
PRolston 34276
Reviewed Feb. 27, 2011

"This was so delicious that I will be making it many times again. Thanks for this one!!!"

MY REVIEW
FilmFreak933 35602
Reviewed Dec. 22, 2010

"This recipe is pretty much foolproof and turns out delicious."

Loading Image