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
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.
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
Vitamin A (44% daily value), Folate (32% dv), Vitamin C (32% dv), Iron (28% dv)