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


  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.


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