Roasted Asparagus with Rhubarb Vinegar

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil.

3. 3

   Season with salt and pepper, to taste, and roll the stalks around to coat evenly.

4. 4

   Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes.

5. 5

   Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat.

6. 6

   Add the shallots and cook until softened, 3 to 4 minutes.

7. 7

   Add the rhubarb and cook an additional 2 to 3 minutes.

8. 8

   Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes.

9. 9

   Strain the mixture through a fine mesh strainer into a small saucepan.

10. 10

    Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes.

11. 11

    To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.