EatingWell for a Healthy Heart Cookbook (2008)
Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.
Active Time: 20 minutes |
Total Time: 25 minutes
2 bunches asparagus, (about 2 pounds)
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1/3 cup chopped shallot
1/4 cup flat-leaf parsley leaves
3 tablespoons capers, rinsed
2 tablespoons white-wine vinegar
Preheat oven to 450°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.
Per serving :
6 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
12 g Carbohydrates;
6 g Protein;
5 g Fiber;
346 mg Sodium;
526 mg Potassium