Roasted Asparagus With Onions Recipe
Ingredients
| Asparagus spears | 1 pound | |
| 1 Large purple onion, thinly sliced | ||
| Vegetable cooking spray | ||
| Balsamic vinegar | 2 Tablespoon | |
| Orange rind | 1 1/2 Teaspoon, grated | |
| Orange juice | 2 Tablespoon | |
| 1 Teaspoon dark sesame oil | ||
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
Directions
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus and onion separately on 2 baking sheets coated with cooking spray.
Bake onion at 400° for 15 to 18 minutes or until lightly browned, stirring twice.
Bake asparagus at 400° for 12 to 15 minutes or until crisp-tender.
Combine vinegar and next 6 ingredients in a small jar; cover tightly and shake vigorously.
Arrange asparagus and onion on a serving platter.
Drizzle vinegar mixture over vegetables.
Serve warm or at room temperature.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus and onion separately on 2 baking sheets coated with cooking spray.
Bake onion at 400° for 15 to 18 minutes or until lightly browned, stirring twice.
Bake asparagus at 400° for 12 to 15 minutes or until crisp-tender.
Combine vinegar and next 6 ingredients in a small jar; cover tightly and shake vigorously.
Arrange asparagus and onion on a serving platter.
Drizzle vinegar mixture over vegetables.
Serve warm or at room temperature.
Chef
