Roasted Rhubarb Strawberry Vinegar Asparagus
Roasted Asparagus drizzled with Rhubarb Strawberry Vinegar glaze
Equipment
- Baking sheet 9x11
- 1 Frying Pan large
Ingredients
- 3 tbsp olive oil
- 1 bunch fresh asparagus
- 1 lb rhubarb Klickitat Canyon Winery
- 1/2 bottle Strawberry Vinegar Klickitat Canyon Winery
- 1 each shallot Klickitat Canyon Winery
- 1 bunch carrots (optional)
Instructions
- Preheat oven to 400 degrees
- Chop 1 lb rhubarb into 1/2 inch pieces
- Finely chop 1 each shallot
- Place 1 bunch fresh asparagus and 1 bunch carrots on baking sheet and drizzle in 2 tbsp olive oil
- Place asparagus in oven and cook until tips are brown. Turn 2-3 times to evenly coat oil and heat
- Heat 1 tbsp olive oil in frying pan and add shallots
- When shallots are soft add rhubarb
- Cook until beginning to soften and add 1/2 bottle Strawberry Vinegar
- Turn down heat and let sizzle until it starts to thicken.
- Drizzle the contents of the frying pan over the asparagus and carrots and serve with breaded chicken or steak!
