Recipe Roasted Asparagus with Rhubarb Vinegar

INGRÉDIENTS

PRÉPARATION

Preheat oven to 400 degrees F.
Arrange 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 stems to coat evenly.
Transfer the skillet to the oven and roast, shaking the skillet a few times to turn the asparagus, until the tips are golden brown and crispy, 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 for 2 to 3 more 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 boil over medium-low heat and simmer until thick and syrupy, about 5 minutes.
To serve, arrange the asparagus on a large platter, drizzle with rhubarb vinegar, and season with salt and pepper, to taste.