Roasted Asparagus with Caper Dressing
http://www.eatingwell.com/recipes/roasted_asparagus_with_caper_dressing.html
From EatingWell: June/July 2005, 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.
4 servings | Active Time: 20 minutes | Total Time: 25 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 112 Calories; 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
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 fat