Cristina's Roasted Raisin and Pine Nut Asparagus With Raspberry Balsamic Glaze

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Cristina’s Roasted Raisin and Pine Nut Asparagus With Raspberry Balsamic Glaze

Go to COOKING “Home & Family” for today’s recipe

Ingredients:

  • 1 lb asparagus, trimmed
  • 2 tsps extra-virgin olive oil
  • ? cup sliced red onion
  • 2 tbsp pine nuts
  • 2 ½ tbsps orange juice
  • 3 tbsps raisins
  • Fresh raspberries
  • Feta cheese
  • 2 tsps honey
  • ¼ tsp salt
  • ¼ tsp orange rind
  • ½ tsp black pepper
  • Raspberry balsamic reduction glaze drizzled

 

How to Make Balsamic Reduction Glaze:

  1. Bottle of any balsamic vinegar–the better the vinegar, the better the taste.
  2. Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
  3. Turn the heat to high and wait for the vinegar to begin to boil.
  4. Reduce the temperature of the burner to medium.
  5. Continue simmering, uncovered, until 75% of the vinegar has evaporated.
  6. Remove the vinegar from the heat and allow it to cool and put in needle-nosed plastic bottle and refrigerate!

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