Directions:

1.      Preheat the oven to 400 degrees F.

2.      Rinse and clean the asparagus in cold water. Trim off the bottom ends.

3.      Cut the shallots just above the root and separate the bulbs. Remove the outer skin. Cut in half, lengthwise. Note, if an individual bulb is thinner than your pinky finger, leave it whole, otherwise it will cook much faster than the rest and may burn, resulting in a bitter flavor.

4.      Place the asparagus and shallots on a baking sheet, drizzle with olive oil and toss to coat completely. Spread out the asparagus and shallots, arranged cut side down, in a single layer and sprinkle liberally with salt, pepper and thyme.  Roast the asparagus for 20-25 minutes, until tender but still crisp. The shallots may need more time to get soft and caramelized.

5.      As the vegetables cook, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, and red pepper flakes.

6.      Over medium high heat, bring up to a simmer.

7.      Reduce the heat to medium-low, stirring often, allowing the liquid to simmer until it makes a thickened glaze. This will take roughly 8 minutes. Remove from heat when the glaze reaches the correct consistency.

8.      Add butter to the glaze if using and stir to incorporate.

9.      Plate the asparagus and shallots on a serving platter along with any juices left over from cooking. Drizzle with the apple cider glaze, olive oil, and top with finishing salt to taste and chopped nuts such as almonds or pistachios.