This recipe tastes like spring! The light butter-balsamic sauce gently coats the roasted asparagus spears while the nuts add an intriguing crunch. This preparation also works for steamed or grilled asparagus. The original recipe called for pine nuts which are fabulous as well- just a bit expensive.
1tablespoonextra-virgin olive oil
salt and freshly ground pepper
2tablespoonschoppedtoasted walnuts or other chopped nuts
Preheat the oven to 425°F
Clean the asparagus and trim off the tough base of the spears. Place spears in a shallow bowl and drizzle with olive oil, tossing to evenly coat.
Lay the asparagus in a single layer on a rimmed baking sheet. Season with salt and pepper.
Roast for 5-10 minutes (depending on the thickness of the stalks). Test for tenderness by piercing the stalks with a knife. Spears should be tender with flecks of brown.
Arrange asparagus spears on a serving plate.
Whisk the melted butter and balsamic vinegar together, then drizzle the sauce over the asparagus.
Sprinkle with walnuts and serve.
Toasting nuts adds a richness to their flavor. They can be quickly toasted in a dry pan over medium heat for a few minutes. Stir constantly to toast the nuts evenly and prevent scorching. If you’re short on time, cook the asparagus in a steamer until tender-crisp, about 5 minutes.This recipe was adapted from The Best of Simply Colorado Cookbook - Colorado Academy for Nutrition and Dietetics.