Asparagus with balsamic rhubarb reduction

  • 1 lb asparagus
  • 1 stalk rhubarb, sliced
  • 1 shallot, minced
  • 1 Tbsp + 1-2 tsp olive oil, divided
  • 1/4 cup balsamic vinegar
  • 2 Tbsp sugar
  • Salt and pepper

Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil (just approximating is fine here). Sauté the shallots for 3-4 minutes or until softened. Add the rhubarb, balsamic, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.