Roasted Asparagus With Shallots




Preparation time: 5 min




  • 150g of fresh, trimmed asparagus
  • 2 medium shallots, thinly sliced
  • Spray oil
  • 1 ½ tablespoon red wine vinegar, divided
  • Salt and pepper to taste


  1.  Preheat the oven to 200°C.
  2.  Place the asparagus and shallots in a large bowl, pour over 1 tablespoon of the vinegar over them and spray with oil.
  3.  Season with salt and pepper and toss to coat evenly.
  4.  Spread the asparagus spears out in a single layer on a baking sheet.
  5.  Bake for 20 minutes in the preheated oven, or until tender and bright green.
  6.  Shake the pan about half way through to roll the spears over so they cook evenly.
  7.  Remove from the oven and drizzle the remaining vinegar over the asparagus.
  8.  Toss lightly to coat and serve immediately.

Allergens and Intolerances

  • Please check ingredients and allergen declaration on all food packaging to ensure it is suitable for your dietary requirements.