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5.0 from 12 votes

Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4
Calories: 158 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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

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

% 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.