Roasted Asparagus with Shallots

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Roasted Asparagus with Shallots). This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!

Brief

Prep 5 mins

Cook: 20 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Roasted Asparagus with Shallots

Ingredients

2 bunches fresh asparagus spears

trimmed

4 medium shallots

thinly sliced

4 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

divided

salt and pepper to taste

Side Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place the asparagus and shallots in a large bowl and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.

Step 3

Bake for 20 minutes in the preheated oven or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven and drizzle the remaining vinegar over the asparagus. Toss lightly to coat and serve immediately.

Nutritional Information

Roasted Asparagus with Shallots

Servings Per Recipe:4

Calories: 206.1

% Daily Value *

Protein: 6.2g 13%

Carbohydrates: 18g 6%

Dietary Fiber: 5g 20%

Sugars: 5.8g

Fat: 13.8g 21%

Saturated Fat: 2g 10%

Vitamin A Iu: 2311.1IU 46%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.4mg 24%

Vitamin C: 16.7mg 28%

Folate: 135mcg 34%

Calcium: 73mg 7%

Iron: 5.5mg 30%

Magnesium: 42.3mg 15%

Potassium: 637.6mg 18%

Sodium: 10.5mg

Thiamin: 0.3mg 35%

Calories From Fat: 124.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.