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Roasted Asparagus with Herbs and Capers

Roasted Asparagus with Herbs and Capers

Nutrition Facts
  • cal. (kcal) 96
Roasted Asparagus with Herbs and Capers
  • Makes: 2 servings
  • Carb Grams Per Serving: 3


  • 1 pound asparagus, trimmed
  • 1 tablespoon extra virgin olive oil
  • Coarse sea salt or kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, such as a mix of basil, tarragon, and parsley (or all basil or all parsley)
  • 2 teaspoons drained capers, chopped


  1. Preheat the oven to 450 F.
  2. Toss the asparagus in a bowl with the olive oil and season lightly with salt and pepper.
  3. Spread the asparagus in one layer on a baking sheet. Roast until just tender, 10 to 12 minutes, depending on the thickness of the asparagus (thinner ones will cook more quickly).
  4. Transfer the asparagus to a serving dish and toss with the herbs and capers. Taste and adjust the seasoning, if necessary. Serve warm or at room temperature.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 96 cal., 8 g total fat (1 g sat. fat), 3 g carb. (2 g fiber), 4 g pro.