Grilled or roasted asparagus
By Julie Garden-Robinson
1pound asparagus, fresh
1 cup balsamic vinegar
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
½ cup pine nuts, toasted (or other nut such as almonds, optional)
½ cup parmesan cheese (optional)
Preheat oven to 425 F or grill. Break off the woody ends of the asparagus and place in a large bowl. Toss asparagus with olive oil to coat and season with salt and pepper. Spread the asparagus in a single layer on a roasting pan or grilling pan. Roast asparagus in the oven for ten minutes or about eight minutes on a grill until tender. While the asparagus is roasting, pour the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat. Stirring constantly, cook the vinegar until reduced by half. Turn off the heat and set aside. Transfer the asparagus to a serving dish. Sprinkle with pine nuts and parmesan cheese. Drizzle balsamic vinegar over the asparagus and serve.
Makes four servings. Each serving has 84 calories, 4 grams (g) fat, 4 g protein, 7 g carbohydrates, 3 g fiber and 162 milligrams sodium.