Vegetable Dishes

Roasted Asparagus


Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious

Ingredients

Serves: 4

• 2 bunches asparagus, trimmed
• 4 medium shallots, thinly sliced
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt and freshly ground black pepper to taste 
  

  Preparation method

  Prep: 5 minutes | Cook: 20 minutes
  1.

  Preheat the oven to 200 C.

  2.

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

  3.

  Roast for 20 minutes or until tender and bright green. Shake the tray 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.