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Asparagus with strawberries and Raspberry Balsamic

- 1 pound asparagus, ends trimmed
- 1 tablespoon Maine-ly Drizzle extra virgin olive oil of your choice
- 1 cup Maine-ly Drizzle Raspberry balsamic vinegar
- 20 medium strawberries, sliced
- 10 leaves basil, chopped
- salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Place the asparagus on a baking sheet and drizzle with the olive oil (I line my sheet with foil for easier clean up).
- Roast the asparagus for 8-10 minutes, until just tender.
- While the asparagus is roasting,simmer/boil the raspberry balsamic vinegar until reduced to about ΒΌ cup.
- Divide asparagus among the plates and top with sliced berries, basil, and salt and pepper.
- Use a spoon to drizzle each serving of asparagus with the balsamic syrup.
Vegetarian/Gluten Free: Yes, and vegan and paleo too! Calories: 48 Fat: 0.01g Saturated fat: 0g Carbohydrates: 5.53g Sugar: 4g Sodium: 100.85mg Fiber: 1.51g Protein: 1.54g Cholesterol: 5.53g
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