Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat. Source: EatingWell Magazine, June/July 2005

Jessie Price
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

111 calories; 6.2 g total fat; 0.9 g saturated fat; 305 mg sodium. 529 mg potassium; 11.8 g carbohydrates; 5.1 g fiber; 5 g sugar; 5.6 g protein; 2198 IU vitamin a iu; 19 mg vitamin c; 130 mcg folate; 68 mg calcium; 5 mg iron; 39 mg magnesium;

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