Sunday, February 19, 2012
This recipe for roasted asparagus with shallots from AllRecipes was sort of selected out of necessity: I had a bunch of asparagus, a couple leftover shallots, and my vegetable steamer was on loan elsewhere. It doesn't get much simpler than tossing the asparagus and sliced shallots with some olive oil and red wine vinegar, then roasting for 20 minutes. The asparagus come out with a slightly browned head, and soft-inside firm-outside stems. Sort of the perfect level of chewiness.
Simple to put together and easy enough to keep the ingredients on hand, this one's a keeper.