Roasted Asparagus With Pine Nuts

Asparagus with a balsamic vinegar reduction topped pine nuts. YUM I found this on the internet.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons pine nuts
• 1 1⁄2 lbs asparagus
• 1  shallot, thinly sliced
• 2  teaspoons extra virgin olive oil
• 1⁄4 teaspoon salt, divided
•  fresh ground pepper, to taste
• 1⁄4 cup  balsamic vinegar

Directions

1. Preheat oven to 350 degrees.
2. Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
3. Transfer to a small bowl to cool.
4. Increase oven temperature to 450 degrees.
5. Snap off the tough ends of asparagus.
6. Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
7. Spread in a single layer on a large baking sheet with sides.
8. Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
9. Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
10. Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
11. To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.