Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.
asparagus, (about 2 pounds)
tablespoon plus 2 teaspoons
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.
Calories 112, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 346 mg, Carbohydrate 12 g, Fiber 5 g, Protein 6 g, Potassium 526 mg. Daily Values: Vitamin A 45%, Vitamin C 30%, Iron 30%. Exchanges: Vegetable 2,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet