Roasted Asparagus with Caper Dressing

From EatingWell: June/July 2005, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.

Roasted Asparagus with Caper Dressing Recipe

4 servings

Active Time: 20 minutes

Total Time: 25 minutes

Nutrition Profile

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.

Nutrition Bonus: Vitamin A (45% daily value), Folate (33% dv), Iron & Vitamin C (30% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat