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Roasted Asparagus with Balsamic Shallot Butter

Source of Recipe


Cooking Light-11/02






List of Ingredients



• 3 tablespoons finely chopped shallots
  
• 2 tablespoons butter, melted
  
• 2 tablespoons balsamic vinegar
  
• 1 teaspoon chopped fresh thyme
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon grated lemon peel
  
• 2 pounds asparagus spears
  
• cooking spray
  






Instructions



1. Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.
   
   
2. Preheat oven to 450 degrees.
   
   
3. Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil, bake at 450 for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.
   
   
4. Servings: 8
   
   
5. 56 cal, 3.1g fat, 2.7g pro, 6.2g carb, 1.8g fiber, 8mg chol, 1.1mg iron, 253mg sod, 28mg calc.
   
   






Final Comments


Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.