RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5375
View Recipe |
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Recipe Name: |
Broiled Asparagus with Reduced Balsamic Vinaigrette and Parmesan - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.27
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Broilers vary significantly in intensity, thus the wide range of cooking times in this recipe. Choose asparagus no thicker than 5/8-inch for this recipe. The balsamic glaze will keep in the refrigerator for a week.
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Ingredients: 1 Tablespoon oil, olive 1 to taste salt and pepper
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Directions:
Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler. Toss the asparagus with the oil and salt and pepper to taste, then lay the spears in a single layer on a heavy, rimmed baking sheet. Broil, shaking the pan halfway through to turn the spears, until the asparagus are tender and lightly browned, 6 to 10 minutes. Serve hot or warm.
Bring the vinegar to a boil in an 8-inch skillet over medium-high heat. Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15 to 20 minutes. Arrange the broiled asparagus on a serving platter. Drizzle the balsamic glaze and olive oil over the asparagus. Sprinkle with the Parmesan and serve immediately. |
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Nutrition per Serving: |
Calories: |
63 |
Total Carbs: |
1.0 |
Net Carbs: |
0.0 |
Cholesterol: |
4.2 |
Fat: |
5.7 |
Protein: |
1.97 |
Fiber: |
5.33 |
Sodium: |
0.50 |
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