Roasted Asparagus with Pine Nuts

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Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar and a sprinkling of toasted pine nuts.

Roasted Asparagus with Pine Nuts
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 20 minutes (15 minutes prep)

  • 2 tablespoons pine nuts

  • 1 1/2 pounds asparagus

  • 1 large shallot , thinly sliced

  • 2 teaspoons extra-virgin olive oil

  • 1/4 teaspoon salt , divided

  • Freshly ground pepper to taste

  • 1/4 cup balsamic vinegar

  1. Preheat oven to 350° F. Spread pine nuts in a small baking pan and toast in the oven

  2. until golden and fragrant, 7 to 10 minutes. Transfer to a small bowl to cool.

  3. Increase oven temperature to 450° F. Snap off the tough ends of asparagus. Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper. Spread in a single layer on a large baking sheet with sides. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.

  4. Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.

Nutritional Facts

Serving Size
About 6 ounces asparagus (6-8 average size spears) and 1 teaspoons pine nuts
12 g
5 g
Saturated Fat
1 g
5 g
0 mg
Dietary Fiber
4 g
491 mg
153 mg
4 servings
2 vegetable
1 fat (mono)
Vitamin C
30% daily value
Vitamin A
20% dv

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