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.

Ingredients 4 servings

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  • 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

  • Active

  • Ready In

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  • 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 information

  • 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; 2198 IU vitamin A; 19 mg vitamin C; 68 mg calcium; 5 mg iron; 305 mg sodium; 529 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 1 fat

Reviews 2

April 18, 2013
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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
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By: bctitus
So delicious!! I normally don't care for asparagus, but this recipe is awesome!