Really easy Mediterranean Asparagus With Balsamic Drizzle And Pine Nuts. Trimmed asparagus spears are baked in olive oil until tender but crispy and then finished with a quick Balsamic drizzle.
Preheat the oven to 400 F and line a baking sheet with a parchment paper. Rinse the asparagus, wipe it dry and slice 1 inch off the bottom of the bottom tough part of the asparagus and cut the stalks into 1 inch pieces.
Drizzle the asparagus with 1 tablespoon of avocado oil (or olive oil), sprinkle with ½ teaspoon of salt, ¼ teaspoon of pepper and roast for 15 minutes.
Meanwhile, spread the pine nuts in a single layer in a small baking dish. Place it in the oven and toast the pine nuts for 4 to 5 minutes or until toasted.
While the asparagus is roasting, prepare the easy Balsamic glaze. Add Balsamic vinegar in a small sauce pan and cook over medium low heat until it reduces by half and slightly thickens, about 8-12 minutes.
Remove the Mediterranean roasted asparagus from the oven and transfer with tongs to a serving platter. Sprinkle with the toasted pine nuts and drizzle with the Balsamic glaze. Enjoy.