Roasted Asparagus with Peppers and Shallots
(from Bethany’s recipe box)
Serves 4
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.
Source: Cook's Country April/May 2006
Categories: Vegetables
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- Salt and pepper
- 1 pound medium asparagus, tough ends trimmed
- 1 yellow or red bell pepper, sliced thin
- 4 shallots, sliced thin
- 1 tablespoon red wine vinegar
Directions
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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.
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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.