Recipe Update: Slow Roasted Asparagus

Finally it's officially Spring, but this year I got started a little early with the asparagus. This one is a recipe I've had in my archives for a while, but it was sorely in need of a new photo. The new picture above gives you a much better idea of how tasty asparagus can be when it's coated with olive oil and balsamic vinegar and then slowly roasted so the vinegar slightly carmelizes. Nothing could taste better.

Long roasting like this is great for those thicker spears of asparagus you sometimes find. It is important to choose a pan or roasting dish that's big enough to hold the asparagus in a single layer, or it won't roast properly.

Slow Roasted Asparagus
(Makes 2-4 servings, depending on how much you like asparagus and what else is served with it. This recipe is slightly changed from the original post.)

1 pound asparagus, ends trimmed, then cut on diagonal
2 T extra virgin olive oil (or less)
1 T best quality balsamic vinegar (or less)
salt - fresh ground black pepper to taste

Oven should be set at 350 F. Take one piece of asparagus and hold by both ends and snap. This will give you a guide as to how much woody stem of the asparagus needs to be cut off (usually about 2 inches). Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces. Put asparagus in large ziploc bag, pour in olive oil, vinegar, and season with salt and pepper. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm.

You might want to serve this with a few drops of that very expensive balsamic vinegar you've been saving drizzled over just before serving.

South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. This would be great with the phase one version of Baked Chicken with Sun-Dried Tomato Pesto, Basil, and Goat Cheese. For phase two or three, try it with Balsamic Chicken and Mushrooms.

More Asparagus Favorites from Kalyn:
Lightly Steamed Asparagus with Basil Vinaigrette
Grilled Asparagus with Parmesan
Sauteed Asparagus with Melted Gorgonzola and Pine Nuts
Asparagus with Basil Pesto
Chicken and Asparagus with Three Cheeses
Chicken and Quickly Roasted Asparagus Served with Tahini Sauce

Reminders:

The host for Weekend Herb Blogging this week will be Kate from Thyme for Cooking. Send your entries to kate DOT zeller AT wanadoo DOT fr. Here are the Rules for Weekend Herb Blogging if you might like to join in.

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Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes