The asparagus just keeps coming and coming ... and I keep cooking it and cooking it!This is another simple treatment, just thick-stemmed asparagus with a tablespoon of olive oil and a tablespoon of balsamic vinegar, roasted.
TECHNIQUE ... I rarely peel the skins from asparagus stems, it's just never seemed necessary. But tonight I tested the flavor both ways. Those that were skinned a bit, in stripes, soaked up more balsamic vinegar flavor. I'd recommend the extra step.
NUTRITION NOTES ... You'll use piles less oil for roasting if you'll only take a minute to measure out a tablespoon of olive oil and then use your hands to roll the spears around in it.
When I watch cooks (especially on the cooking shows) pour "just a little" olive oil in, it's obvious that it's WAY more than a little. And I took a class recently where honest to goodness, the instructor used TWO CUPS of olive oil -- easy to tell because it was being poured from a clear bottle.
FROM THE ARCHIVES ... Favorite simple treatments for asparagus include Asparagus with Anchovies (yes!) and Garlic, Spring Asparagus with White Bea Sauce and how about this for simple? All, of course, are in the Recipe Box.
ROASTED ASPARAGUS with BALSAMIC VINEGAR
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Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4
1 pound asparagus, woody ends snapped off
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & pepper to taste
Preheat oven to 450F. Measure olive oil and vinegar onto a rimmer baking sheet. Use a vegetable peeler to trim away some skin, in stripes, from the stem ends of the spears. Using your hands, roll the spears in the oil and vinegar until coated all over. Season with salt and pepper. Roast for 7 - 10 minutes (it goes fast) until the desired tenderness.
NUTRITION ESTIMATE
Per Serving: 53 Cal (53% from Fat, 17% from Protein, 31% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 5 g Carb; 2 g Fiber; NetCarb3; 27 mg Calcium; 2 mg Iron; 2 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
CREDIT WHERE CREDIT'S DUE
Adapted from Kitchen Conservatory
(c) Copyright 2006 Kitchen Parade
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Paz
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