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Roasted Asparagus with Shallots

Submitted by: Sarah Stephan

Roasted Asparagus with Shallots
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  • Prep Time: 5 Minutes
  • Total Time: 25 Minutes
  • Yield: 4 servings
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This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!

Ingredients

  • 2 bunches fresh asparagus spears, trimmed
  • 4 medium shallots, thinly sliced
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar, divided
  • 1 pinch salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.
  3. Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan 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.

Nutritional Information

  • Calories: 206 cal
  • Total Fat: 13.8 g
  • Saturated Fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 107 mg
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 6.2 g
  • Sugars: 5.8 g
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  • Potassium: 638 mg
  • Calcium: 73 mg
  • Iron: 5 mg
  • Magnesium: 42 mg
  • Folate: 135 mcg
  • Niacin Equivalents: 4 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 2311 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 17 mg
  • Calories From Fat: 124 kcal
  • Percent Of Calories From Carbs: 32
  • Percent Of Calories From Fat: 56
  • Percent Of Calories From Protein: 11
  • Percent Of Calories From Saturated Fat: 8

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Printed on July 24, 2014 at 7:00 pm