Roasted Asparagus With Rhubarb Vinegar
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 bunches
Asparagus (fresh, about 2 lbs)2 tbsps
Extra-Virgin Olive Oil (divided)1 small
Shallot (sliced)3 stalks
Rhubarb (chopped)1 cup
Balsamic Vinegar (white)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil
4
Season with salt and pepper, to taste, and roll the stalks around to coat evenly
5
Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes
6
Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat
7
Add the shallots and cook until softened, 3 to 4 minutes
8
Add the rhubarb and cook an additional 2 to 3 minutes
9
Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes
10
Strain the mixture through a fine mesh strainer into a small saucepan
11
Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes
12
To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste