Roasted Asparagus With Onions
|Fresh asparagus spears||1 Pound|
|Purple onion||1 Large, thinly sliced|
|Vegetable cooking spray||1|
|Balsamic vinegar||2 Tablespoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Fresh orange juice||2 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Snap off tough ends of asparagus.
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus and onion separately on 2 baking sheets coated with cooking spray.
Bake onion at 400° for 15 to 18 minutes or until lightly browned, stirring twice.
Bake asparagus at 400° for 12 to 15 minutes or until crisp-tender.
Combine vinegar and next 6 ingredients in a small jar; cover tightly and shake vigorously.
Arrange asparagus and onion on a serving platter.
Drizzle vinegar mixture over vegetables.
Serve warm or at room temperature.