Roasted Asparagus With Olive Vinaigrette

roasted-asparagus
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 162 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 595 mg
    • Protein 3 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 38 mg

Ingredients

  1. Check 2pounds asparagus (about 2 bunches), trimmed
  2. Check 3tablespoons olive oil
  3. Check kosher salt and black pepper
  4. Check 1/2cup chopped pitted kalamata olives
  5. Check 2tablespoons chopped fresh flat-leaf parsley
  6. Check 1tablespoon sherry vinegar or red wine vinegar

Directions

  1. Heat oven to 450° F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 8 to 12 minutes.
  2. Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Spoon over the asparagus.