Roasted Asparagus

    25 mins

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

    77 people made this

    Serves: 4 

    • 2 bunches asparagus, trimmed
    • 4 medium shallots, thinly sliced
    • 4 tablespoons (60ml) extra virgin olive oil
    • 3 tablespoons (45ml) red wine vinegar
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    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 (30ml) 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.

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    Reviews and ratings
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    Reviews in English (62)


    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)