Roasted Asparagus with Caper Dressing
- cal. (kcal) 112
- Makes: 4 servings
- Prep: 20 mins
- Start to Finish: 25 mins
- Carb Grams Per Serving: 12
asparagus, (about 2 pounds)
extra-virgin olive oil, divided
freshly ground pepper, divided
flat-leaf parsley leaves
- Preheat oven to 450 degrees F.
- Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and 1/4 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
- Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon pepper. Serve the asparagus topped with the dressing.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 112 cal., 6 g total fat (1 g sat. fat), 346 mg sodium, 12 g carb. (5 g fiber), 6 g pro.