Roasted Asparagus With Pine Nuts - cooking recipe

Ingredients

2 tablespoons pine nuts
1 1/2 lbs asparagus
1 shallot, thinly sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, divided
fresh ground pepper, to taste
1/4 cup balsamic vinegar

Preparation

Preheat oven to 350 degrees.
Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant, 7 to 10 minutes.
Transfer to a small bowl to cool.
Increase oven temperature to 450 degrees.
Snap off the tough ends of asparagus.
Toss the asparagus with shallot, oil, 1/8 teaspoon salt and pepper.
Spread in a single layer on a large baking sheet with sides.
Roast, turning twice, until the asparagus is tender and browned, 10 to 15 minutes.
Meanwhile, bring vinegar and the remaining 1/8 teaspoon salt to a simmer in a small skillet over medium-high heat.
Reduce heat to medium-low and simmer, swirling the pan occasionally, until slightly syrupy and reduced to 1 tablespoon, about 5 minutes.
To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts.