HANDS-ON: 10 MIN. // TOTAL: 10 MIN. // SERVES 4
Simmering the vinegar tames its sharp flavor and thickens it to create a slightly sweet glaze. Drizzle it over roasted or grilled vegetables or fresh summer tomatoes. Balsamic reductions are available at most groceries, but they tend to be much pricier and may have added sugars.
11/4 pounds asparagus spears, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
1 Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.
2 Arrange the asparagus on the prepared pan; toss with the oil, salt, garlic powder, and pepper. Roast for 8 to 10 minutes or until tender and beginning to brown, stirring halfway through roasting.
3 While the asparagus roasts, place the vinegar in a small saucepan over medium-high; bring to a boil. Reduce the heat to low and simmer, stirring frequently, for 5 minutes or until syrupy. Drizzle the vinegar over the asparagus.
(SERVING SIZE: 1/4 OF THE ASPARAGUS AND ABOUT 1 TABLESPOON SAUCE): CALORIES 75; FAT 3G (SAT 0G, UNSAT 3G); PROTEIN 2G; CARB 9G; FIBER 2G; SUGARS 6G (ADDED SUGARS 0G); SODIUM 194MG; CALC 3% DV; POTASSIUM 4% DV