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Roasted Asparagus with Caper Dressing
Roasted Asparagus with Caper Dressing
2 Reviews
From: EatingWell Magazine, June/July 2005
Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.
- By: Jessie Price
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 bunches asparagus, (about 2 pounds)
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ½ teaspoon freshly ground pepper, divided
- ⅓ cup chopped shallot
- ¼ cup flat-leaf parsley leaves
- 3 tablespoons capers, rinsed
- 2 tablespoons white-wine vinegar
Preparation
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Active
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Ready In
- Preheat oven to 450°F.
- Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and ¼ 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 ¼ teaspoon pepper. Serve the asparagus topped with the dressing.
- 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.
- Per serving: 111 calories; 6 g fat(1 g sat); 5 g fiber; 12 g carbohydrates; 6 g protein; 130 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 2,198 IU vitamin A; 19 mg vitamin C; 68 mg calcium; 5 mg iron; 305 mg sodium; 529 mg potassium
- Nutrition Bonus: Vitamin A (44% daily value), Folate (32% dv), Vitamin C (32% dv), Iron (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 2 vegetable, 1 fat
Reviews 2
April 18, 2013
By: EatingWell User
Great Flavors!
I made this with very thin asparagus and so the tips got crispy - so different and tasty! My mom and I loved it - definitely a keeper in my recipe collection!
Pros: Easy, quick
November 18, 2010
By: bctitus
So delicious!! I normally don't care for asparagus, but this recipe is awesome!
