- 1 -1 1⁄2 lb asparagus
- 1 shallot
- 2 teaspoons extra virgin olive oil
- 1⁄4 teaspoon salt
- fresh ground pepper
- 1⁄4 cup balsamic vinegar
Directions See How It's Made
- Toss the asparagus with shallot, oil, 1/8 teaspoons salt, and pepper. Roast, turning twice, until tender and browned, 8 to 10 minutes.
- Bring vinegar and the remaining 1/8 teaspoons salt to a simmer in a small skillet over medium-high heat until slightly syrupy and toss the asparagus with the reduced vinegar.