Roasted Asparagus With Olive Vinaigrette

Roasted Asparagus With Olive Vinaigrette
Christopher Baker
Punch up roasted spears with a tangy mixture of olives, parsley, and vinegar.

Get the recipe.
Serves 4
preparation
5
minutes
cooking
15
minutes

Ingredients

2
pounds
asparagus (about 2 bunches), trimmed
3
tablespoons
olive oil
kosher salt and black pepper
1/2
cup
chopped pitted kalamata olives
2
tablespoons
chopped fresh flat-leaf parsley
1
tablespoon
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.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 162
  • 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
What does this mean? See Nutrition 101.