Roasted Asparagus with Balsamic Vinegar Recipe

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

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

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

Directions

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

Nutritional Facts

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

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

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Reviews forRoasted Asparagus with Balsamic Vinegar

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NHogue738 User ID: 8195113 264310
Reviewed Apr. 4, 2017

"I will make this again!"

MY REVIEW
Rick User ID: 9106738 263353
Reviewed Mar. 12, 2017

"I've been using this recipe for years to convert asparagus haters into asparagus lovers. It's now actually to the point where if I don't make it with certain meals (steak, salmon, etc) people are actually disappointed.

Just a couple tips:
1) To save yourself time on the clean up and to make the tips get a little more crisp in them fold aluminum foil into the shape of a small tray and when you're done all you need to do is ball it up and toss it in the trash.
2) Just to add a little variety to the dish add a little grated peccorino romano and/or a little squeeze of lemon at the end too."

MY REVIEW
Bob C. User ID: 5719210 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 User ID: 1858482 33798
Reviewed Apr. 29, 2012

"Delicious!"

MY REVIEW
PRolston User ID: 5329729 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 User ID: 2450001 35602
Reviewed Dec. 22, 2010

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

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