Roasted Asparagus with a Balsamic Reduction and Feta
This easy side dish of roasted asparagus and feta cheese is topped with a balsamic reduction that is simple to make. Three ingredients = one fabulous spring side dish.
Servings 4 servings
- 1 pound asparagus thicker stalks are better, with the hard ends snapped off
- 1 Tablespoon olive oil
- Salt and pepper about ¼ teaspoon salt, ⅛ teaspoon pepper--freshly ground is best
- ½ cup balsamic vinegar
- ¼ cup feta cheese crumbled
Preheat oven to 400 degrees F.
Toss asparagus with olive oil.
Cook for about 8-10 minutes or until asparagus is tender, but not soggy and slightly browned.
Bring balsamic vinegar to a boil over medium-high heat.
Reduce heat to low and simmer for about 30-35 minutes, stirring occasionally. Vinegar should be reduced by half and a syrupy consistency.
Drizzle balsamic reduction over asparagus and top with feta cheese.
Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 114mg | Potassium: 264mg | Fiber: 2g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 6.4mg | Calcium: 82mg | Iron: 2.7mg