Roasted Asparagus with Peppers and Shallots
ByPublished on April 12, 2013
Yield
Serves 4
Ingredients
3 tablespoons olive oil2 cloves garlic, minced1 teaspoon chopped fresh thyme leavesSalt and pepper1 pound medium asparagus, tough ends trimmed1 yellow or red bell pepper, sliced thin4 shallots, sliced thin1 tablespoon red wine vinegar
Instructions
- Adjust oven rack to upper position and heat oven to 450 degrees. Stir oil, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Spread asparagus across rimmed baking sheet or broiler pan; drizzle with half of garlic mixture and toss to coat. Rearrange asparagus in single layer. Combine bell pepper and shallots with remaining garlic mixture in bowl and toss to coat. Scatter pepper and shallots evenly over asparagus.
- Roast until asparagus begins to soften and turns bright green with some dark brown edges, about 10 minutes. Drizzle with vinegar and continue roasting until asparagus is softened and bell pepper and shallots are just beginning to turn golden brown around edges, about 5 minutes. Toss vegetables, season with salt and pepper, and transfer to platter. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted the asparagus in our Roasted Asparagus with Peppers and Shallots recipe to have lots of flavor, so we tossed the spears with a garlic and herb marinade, then cooked them (along with some peppers and shallots) hot and high to caramelize them without withering them away. A heavyweight rimmed baking sheet stood up to the high heat and didn’t warp as the asparagus cooked.
This is a members' feature.
5 Comments