Really Simple & Tasty Too #11 – Asparagus

Roasted Asparagus With Olive Vinaigrette

Makes 4 servings

Hands-on-time: 5 minutes
Total time: 15 minutes

Shopping List:

  • 900 gr or2 pounds asparagus (about 2 bunches), trimmed
  • 45 ml or3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 60 gr or½ cup chopped pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 15 ml or 1 tablespoon sherry vinegar or red wine vinegar

TO MAKE:

  1. Heat oven to 230° C or450° F.
  2. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Roast, tossing once, until tender, 8 to 12 minutes.
  4. Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  5. Spoon over the asparagus.
  6. Serve

Note: The asparagus and vinaigrette can be prepared up to 1 day in advance; refrigerate separately. Bring to room temperature before serving.

ENJOY !

Amount 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

PDF of this recipe: 20120913-Roasted-Asparagus