Oven Roasted Asparagus
Servings 4 servings
Calories 245kcal
Ingredients
- 2 lbs asparagus
- 1/4 cup shredded Parmesan cheese for garnish
- garlic salt & freshly ground pepper to taste
- 2-3 Tbsp olive oil or olive oil cooking spray
- 10-12 oz bottle balsamic vinegar
- 1/4 cup sugar
Instructions
- Balsamic Reduction: On the stove top pour the entire bottle of balsamic vinegar into a saucepan and stir in the sugar until it dissolves.
- Bring to a boil. Lower the heat to a simmer and reduce the vinegar by 1/2-2/3 in volume.
- Set aside to cool slightly. The vinegar should become slightly thicker and intensify in flavor. Makes 3/4 cup
- Asparagus: Preheat the oven to 450°F. Line 2 baking sheets with aluminum foil or parchment paper. Spritz with cooking spray.
- Clean and remove the woody portion of the asparagus stalks and pat dry with a paper towel. Arrange the asparagus spears on the baking sheets in a single layer.
- Drizzle with olive oil and season with garlic salt and pepper to taste. If you'd like to make this even lighter, spritz with olive oil cooking spray.
- Roast asparagus at 450°F for 10-12 minutes or until crisp tender. If the asparagus is thicker, roast for 16-18 minutes.
- Remove from the oven and allow to cool on the pans for a couple of minutes before serving.
- To serve, drizzle with the balsamic reduction and sprinkle with Parmesan-Romano cheese.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 117mg | Potassium: 546mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1769IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 5mg