Roasted Asparagus With Olive Vinaigrette
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 162
- Fat 14g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 595mg
- Protein 3g
- Carbohydrate 6g
- Sugar 2g
- Fiber 3g
- Iron 3mg
- Calcium 38mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The asparagus and vinaigrette can be prepared up to 1 day in advance; refrigerate separately. Bring to room temperature before
serving.
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