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Asparagus For Two with roasted shallots and cranberry vinaigrette on a white serving platter
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Asparagus For Two with Roasted Shallots and Cranberry Vinaigrette

This simple yet stunning roasted Asparagus Recipe for Two with roasted shallots and cranberry vinaigrette is the best way to cook asparagus – and is a perfect cooking together date night dish.  
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 servings
Author: Pam Werley

Ingredients

FOR ROASTING ASPARAGUS AND SHALLOTS

  • 1 pound Asparagus ,trimmed and peeled
  • ¼ cup Olive oil
  • Fresh squeezed juice of half a lemon
  • 1.5 Tablespoons Balsamic vinegar or red wine vinegar
  • Salt and Pepper
  • 5 Shallot cloves
  • Cranberry vinaigrette
  • 1.5 Tablespoons Chives or parsley for garnish

FOR CRANBERRY VINAIGRETTE

  • 2 Tablespoons Cranberry Juice
  • 1.5 Tablespoons Balsamic vinegar
  • ½ Shallot peeled and minced
  • ¼ cup Olive Oil
  • 2 Teaspoons Chives
  • ¼ cup Cranberries or dried cherries
  • Salt and Pepper

Instructions

  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.

FOR THE SHALLOTS

  • Whisk olive oil, lemon juice, vinegar, salt and pepper in a small bowl.
  • Toss shallots with half of the olive oil mixture in the bowl, then spread the shallots out in one even layer in a small baking dish.
  • Roast shallots, uncovered in the oven and reduce temperature to 400 degrees. This will take about 20 – 25 minutes.
    As I mentioned above, using thick asparagus between ½ and ¾ inch in diameter works best when roasting. This avoids over cooking.

FOR THE ASPARAGUS

  • While the shallots roast, Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed.
  • In a bowl, toss trimmed and peeled asparagus with remaining olive oil mixture.
  • Remove the baking sheet from the oven. Carefully line the hot baking sheet with parchment paper, this makes for easy clean up. Transfer asparagus spears to preheated baking sheet and spread into even layer.
  • Roast, without moving asparagus, until undersides of spears are browned, tops are vibrant green, and tip of paring knife inserted at base of largest spear meets little resistance, about 5 – 7 minutes.

FOR THE CRANBERRY VINAIGRETTE

  • Combine the juice, vinegar, and shallot in medium-sized bowl. Slowly add the olive oil and whisk until oil is fully incorporated.
    Mix in chives and cherries. Season with salt and Pepper. Refrigerate in airtight container until use.

FINISHING TOUCHES

  • Arrange asparagus on a platter or plates and top with roasted shallots. Drizzle with cranberry vinaigrette, making sure each serving has cranberries. Sprinkle with chives.

Notes

Typically, asparagus is sold in one-pound bundles.  I recommend roasting the entire bundle and store the rest for another use. 
Not moving the spears during cooking achieves a rich sear on one side and remain vibrant green on the other.