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|Roasted Asparagus with Shallots|
"This recipe is as flavorful and delicious because it is easy to prepare! Comes out ideal on every occasion! You will never want soggy steamed asparagus ever once more!"
- 2 bunches fresh asparagus spears, trimmed
- 4 medium shallots, thinly sliced
- 4 tablespoons more-virgin olive oil
- three tablespoons purple wine vinegar, divided
- salt and pepper to taste
|Prep : 5M||Cook : 4M||Ready in : 25M|
- Preheat the oven to 400 levels F (2 hundred degrees C).
- Place the asparagus and shallots in a massive bowl, and pour the olive oil and a pair of tablespoons of the vinegar over them. Season with salt and pepper, and toss to coat evenly. Spread the asparagus spears out in a unmarried layer on a baking sheet.
- Bake for 20 minutes within the preheated oven, or until gentle and brilliant green. Shake the pan approximately 1/2 way through to roll the spears over in order that they cook frivolously. Remove from the oven, and drizzle the final vinegar over the asparagus. Toss gently to coat, and serve without delay.
- Reynolds® Aluminum foil can be used to keep meals wet, cook it evenly, and make smooth-up less complicated.
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