Roasted Asparagus with Pine Nuts

Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar and a sprinkling of toasted pine nuts.

Ingredients:

2 tablespoons pine nuts
1 1/2 pounds asparagus
1 large shallot, thinly sliced
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, divided
Freshly ground pepper to taste
1/4 cup balsamic vinegar

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

Per serving
Calories 112 kcal
Calories From Protein -
Calories From Carbs -
Calories From Fat -
Carbohydrates 12 g
Dietary Fiber 4 g
Fat 5 g
Saturated Fat 1 g
Monosaturated Fat -
Polysaturated Fat -
Protein 5 g
Potassium 491 mg
Sodium 150 mg
Iron -
Cholesterol 0 mg
Folic Acid -
Nutritional Bonus:

Per serving
Vitamin C (30% daily value),Vitamin A (20% dv).