1 Video | Photo: Roasted Asparagus with Rhubarb Vinegar Recipe
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.
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By Roberta Githens
Midwest City, O...
on June 07, 2012
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Can't wait until this time of year for asparagas and rhubard. I loved the rhubard vinegar and will use it for other dishes. Thank you so much.
By ahunn3_11845046
Ballwin, MO
on April 21, 2011
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Thank you!! for the rhubarb recipe. Love rhubarb. On the vinegar--I do like white balsamic way better than the red--worth looking for. If you can't find it or can't wait (lol to make this you could use apple cider or rice wine vinegar (both a sweeter taste than reg.white.
By jessica_11252956
Peabody, MA
on April 21, 2010
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I just made this and it was sweet and delicious! I haven't had rhubarb in many, many years and I love any kind of balsamic reduction sauce, so had to try this. The sweetness against the salt and pepper was so perfect. A really simple quick recipe, yet elegant. Trying to figure out what else to put the vinegar sauce on- would make a lovely salad dressing. I actually did let the rhubarb cook down to mush though, strained it, but then ended up eating the "mush" too which was a perfect rhubarb-balsamic "apple sauce". You all have to try this recipe.
Read all 11 reviews