Get ready to transform your vegetable side dish from ordinary to extraordinary! This Roasted Asparagus with Shallots recipe is about to become your new secret weapon in the kitchen, promising a mouthwatering blend of tender asparagus and caramelized shallots that will have your dinner guests begging for more. With just a few simple ingredients and minimal preparation, you'll create a restaurant-quality side dish that's both elegant and incredibly easy to make.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed
- 2 shallots, sliced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle for even roasting.
- Wash the asparagus thoroughly under cold running water to remove any dirt or debris. Pat dry completely with clean kitchen towels or paper towels.
- Trim the tough woody ends of the asparagus by holding each spear and gently bending until it naturally breaks at its natural breaking point. Discard the tough bottom ends.
- Peel and slice the shallots thinly, creating delicate, translucent rings that will caramelize during roasting.
- Place the trimmed asparagus and sliced shallots on a large rimmed baking sheet, spreading them in a single even layer to ensure proper roasting.
- Drizzle the olive oil evenly over the asparagus and shallots, then use your hands to toss and coat all ingredients thoroughly.
- Season generously with salt and freshly ground black pepper, ensuring even distribution across the vegetables.
- Roast in the preheated oven for 15-20 minutes, turning once halfway through cooking, until asparagus is tender and slightly crisp at the edges and shallots are golden brown.
- Remove from oven and let rest for 2-3 minutes before serving to allow flavors to meld and vegetables to cool slightly.
- Transfer to a serving platter and garnish with additional fresh ground pepper if desired. Serve immediately while hot.
Tips
- Choose Fresh Asparagus: Look for bright green, firm spears with tight, compact tips. Avoid any that look wilted or have soft spots.
- Trimming Technique: The natural break method ensures you remove only the tough, woody ends. Gently bend each spear, and it will snap exactly where tender meets tough.
- Even Roasting: Spread asparagus in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, preventing those delicious crispy edges.
- Oil Distribution: Use your hands to toss the asparagus and shallots in oil, ensuring every piece is evenly coated for maximum flavor and perfect caramelization.
- Seasoning Secret: Don't be shy with salt and pepper. Fresh, coarsely ground black pepper can add an extra layer of flavor and aroma.
- Oven Positioning: Always place the baking sheet in the middle rack for consistent heat distribution and even roasting.
- Timing is Key: Watch closely during the last 5 minutes of roasting to prevent burning. The goal is golden-brown edges and tender-crisp texture.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 6g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
