Roasted Asparagus With Olive Vinaigrette

Roasted Asparagus With Olive VinaigretteChristopher Baker
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Serves 4| Hands-On Time: 05m | Total Time: 15m

Ingredients

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.
By Dawn Perry,  April 2011

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

Asparagus
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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