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Roasted Asparagus with Shallots
- 2 bunches fresh asparagus spears, trimmed
- 4 medium shallots, thinly sliced
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar, divided
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 13.8g|
|Saturated Fat 2g|
|Total Carbohydrate 18g|
|Dietary Fiber 5g|