Recipe: Chia Roasted Asparagus with Pine Nuts

6 servings. By Paul DiPrizito.

Ingredients

• 4 tablespoons pine nuts
• 1 tablespoon chia seeds
• 900 grams asparagus (snap off the tough ends)
• 1 large shallot, thinly sliced
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt (divide into two parts)
• 1/4 cup balsamic vinegar
• Freshly ground pepper to taste

Directions

Preheat oven to 180°C (350°F).

Spread pine nuts in a small baking pan and toast in the oven until golden and fragrant (7-10 minutes). Transfer to a small bowl to cool.

Increase oven temperature to 230°C (450°F).

In a medium bowel, toss asparagus with shallot, oil, 1/8 teaspoon salt and some ground pepper.

Spread in a single layer on a large baking tray. Roast in oven for around 10-15 minutes, turning twice, until the asparagus is tender and browned.

Meanwhile, bring vinegar and the remaining 1/8 teaspoon of salt to a simmer in a small pan over medium-high heat. Reduce heat to medium-low and simmer, swirling the pan occasionally until slightly syrupy and reduced to 1 tablespoon (about 5 minutes).

To serve, toss the asparagus with the reduced vinegar and sprinkle with the pine nuts and chia seeds.

More recipes

See our chia recipe list.