Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled fish or meat.
| Prep Time: | 20 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 tablespoon white-wine vinegar | |
Recipe Directions
- Preheat oven to 450 degree 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.
Health Advantages: low calorie, low carb, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 111 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 12 g | Dietary Fiber: | 5 g | Cholesterol: | 0 mg | |||
| Fat: | 6 g | Sodium: | 346 mg | Saturated Fat: | 1 g | |||
| Protein: | 6 g | Potassium: | 526 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Vitamin A (45% daily value), Folate (33% dv), Vitamin C (30% dv), Iron (30% dv). | |||||||
| Exchanges: | 2 vegetable, 1 fat | |||||||
