About this recipe: Asparagus and shallots roasted with a little olive oil and red wine vinegar. Delightfully simple and delicious.
Yummy and easy for 2!! I use 1 pound of asparagus, add roasted garlic, sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears. - 30 Jan 2006 (Review from Allrecipes US | Canada)
We are on a huge "roasted" vegetable phase right now and these were delicious. The tops get nice and crispy, yet the stems and insides stay firm but moist. Wonderful! - 29 Sep 2005 (Review from Allrecipes US | Canada)
good recipe. I had never roasted asparagus before and was very pleased with the results. None of this dunking them in ice water buisness. The asparagus was still nice and crisp and the oil and vinegar really brought out the flavor. The only thing I did differently was to lightly sautee the shallots with some fresh garlic before putting in the oven. - 06 Feb 2005 (Review from Allrecipes US | Canada)