Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts
User Reviews
5.0
12 reviews
Excellent
Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts
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Really easy Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts. Trimmed asparagus spears are baked in olive oil until tender but crispy and then finished off with a quick homemade Balsamic drizzle. This healthy vegan recipe is kid-friendly and makes a delicious dinner side.
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Ingredients
- 1 ½ lb fresh asparagus
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ c pine nuts
- ½ c balsamic vinegar
Instructions
- Preheat the oven to 400 F and line a baking sheet with a parchment paper. Rinse the asparagus, wipe it dry and slice 1 inch off the bottom of the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
- Drizzle the asparagus with 1 tablespoon of avocado oil (or olive oil), sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes.
- Meanwhile, spread the pine nuts in a single layer in a small baking dish. Place it in the oven and toast the pine nuts for 4 to 5 minutes or until toasted.
- While the asparagus is roasting, prepare the easy Balsamic glaze. Add Balsamic vinegar in a small sauce pan and cook over medium low heat until it reduces by half and slightly thickens, about 8-12 minutes.
- Remove the Mediterranean roasted asparagus from the oven and transfer with tongs to a serving platter. Sprinkle with the toasted pine nuts and drizzle with the Balsamic glaze. Enjoy.
Notes
- It's important not to over-bake the asparagus. It only needs a maximum of 15 in the oven to become nice and tender.
- If you like Mediterranean asparagus on the crispier side, reduce to baking time to 10 minutes.
- Storing. Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts should be stored in the shallow airtight container in the refrigerator. Properly stored it will keep for 3-4 days.
- Stovetop instructions. Fill a large skillet with enough water to cover the asparagus. Add the asparagus and boil on a medium-high heat until it's tender, about 2-5 minutes depending on its size. Drain the water, add asparagus back to the skillet and pan fry for another minute in some olive oil, a bit of dried oregano and a teaspoon or so of lemon juice. Balsamic drizzle is optional.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
8.1g
(3%)
Protein
4.9g
(10%)
Fat
13g
(20%)
Saturated Fat
1.5g
(8%)
Sodium
296mg
(12%)
Potassium
418mg
(12%)
Fiber
3.9g
(16%)
Sugar
3.6g
(7%)
Calcium
45mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 8.1g | 3% |
| Protein | 4.9g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 296mg | 12% |
| Potassium | 418mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 3.6g | 7% |
| Calcium | 45mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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