This recipe is as flavorful and delicious as it is easy to prepare! Comes out perfect every time! You will never want soggy steamed asparagus ever again!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a single layer on a baking sheet.

  • Bake for 20 minutes in the preheated oven, or until tender and bright green. Shake the pan about half way through to roll the spears over so they cook evenly. Remove from the oven, and drizzle the remaining vinegar over the asparagus. Toss lightly to coat, and serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

206.1 calories; 6.2 g protein; 18 g carbohydrates; 0 mg cholesterol; 10.5 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/30/2006
Yummy and easy for 2!! I use 1 pound of asparagus add roasted garlic sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears. Read More
(50)

Most helpful critical review

Rating: 2 stars
12/01/2009
This lacked a lot. The flavors didn't blend well...surprisingly. Read More
(9)
71 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
01/30/2006
Yummy and easy for 2!! I use 1 pound of asparagus add roasted garlic sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears. Read More
(50)
Rating: 4 stars
01/30/2006
Yummy and easy for 2!! I use 1 pound of asparagus add roasted garlic sea salt and toss with all of the vinegar in a baking dish and spray with an olive oil "cooking spray" - stir half way thr. Bake time watch - it will change depending on the "thickness" of the spears. Read More
(50)
Rating: 5 stars
10/16/2005
We are on a huge "roasted" vegetable phase right now and these were delicious. The tops get nice and crispy yet the stems and insides stay firm but moist. Wonderful! Read More
(32)
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Rating: 4 stars
02/06/2005
good recipe. I had never roasted asparagus before and was very pleased with the results. None of this dunking them in ice water buisness. The asparagus was still nice and crisp and the oil and vinegar really brought out the flavor. The only thing I did differently was to lightly sautee the shallots with some fresh garlic before putting in the oven. Read More
(31)
Rating: 5 stars
10/15/2005
Great base. I didn't have any shallots or red wine vinegar so I just had olive oil and S&P. I sprinkled some lemon juice on them when they came out of the oven. Yummy!! Read More
(23)
Rating: 5 stars
10/14/2005
Very good and easy recipe! Just make sure you don't overbake (like I did....they got a little shrively but that was totally my fault). A nice way to dress up asparagus! Read More
(12)
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Rating: 4 stars
12/11/2005
This was great and easy. Even my boyfriend who doesn't like asparagus actually complimented me on this dish! I didn't have shallots but substituted garlic which worked out great. I also used the kosher salt. Because I was cooking something else at 500 degrees I cooked this at 500 degrees for 10-12 min on the top rack. Read More
(12)
Rating: 5 stars
05/04/2010
I did the recipe almost exactly but only had 1 shallot on hand. And I just eyeballed the oil & vinegar. Even so it was delicious! Hubby loved it too - will def. make it again. Read More
(11)
Rating: 4 stars
03/30/2010
Simple preparation for a vegetable that should shine on it's own merits. The shallots were a great addition. I did not have red wine vinegar so I subbed in Balsamic and it was great. Read More
(11)
Rating: 4 stars
03/15/2008
This recipe was very easy and delicious! My family loved it and many requested the recipe. The first time I made it the cooking length of time may have been too long. It became soggy but the flavor really soaked in the asparagus. Luckily my boyfriend prefers the asparagus soggy. If you prefer a crunchier side of the asparagus I would cook it a few minutes less. The second time I cooked it I tried to sautee it on the stove. It was crunchier but the red-wine vinegar didn't really soak it on. I added a few more drizzle when I turned off the fire. It was delicious! Highly recommend this recipe if you like easy and big on flavor asparagus! Read More
(11)
Rating: 2 stars
12/01/2009
This lacked a lot. The flavors didn't blend well...surprisingly. Read More
(9)