Roasted Asparagus with Rhubarb Vinegar
PREP TIME: 10min
COOK TIME: 30min
SERVES: 4 to 6 servings
Ingredients
- 2 bunches fresh asparagus, about 2 pounds, trimmed
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1 small shallot, sliced
- 3 stalks rhubarb, chopped
- 1/2 cup white balsamic vinegar
Directions
- Preheat the oven to 400 degrees F.
- Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil.
- Season with salt and pepper, to taste, and roll the stalks around to coat evenly.
- 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.
- Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes.
- Add the rhubarb and cook an additional 2 to 3 minutes. Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes.
- Strain the mixture through a fine mesh strainer into a small saucepan.
- Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes.
- To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste.