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Roasted Asparagus with Caper Dressing

This delicious side dish is easy to prepare, so it's a good choice for aweeknight meal or entertaining last-minute guests.

1

bunch

asparagus, (about 1 pound)

2 1/2

teaspoons

extra-virgin olive oil, divided

1/8

teaspoon

salt

1/4

teaspoon

freshly ground pepper, divided

3

tablespoons

chopped shallot

2

tablespoons

flat-leaf parsley leaves

1 1/2

tablespoons

capers, rinsed

1

tablespoon

white-wine vinegar

1

Preheat oven to 450°F.

2

Trim tough ends from asparagus; place on a baking sheet. Drizzle the

3

asparagus with 1 1/2 teaspoons oil, salt and 1/8 teaspoon pepper; toss

4

to coat. Spread in a single layer and roast, turning once halfway

5

through, until the asparagus begins to soften and brown, 12 to 14

6

minutes. Transfer to a serving platter.

7

Meanwhile, place shallot, parsley and capers on a cutting board and

8

chop together to make a coarse mixture. Transfer to a small bowl and

9

combine with vinegar, the remaining 1 teaspoon oil and 1/8 teaspoon

10

pepper. Serve the asparagus topped with the dressing.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (2.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

27.98

Calories From Fat (5%)

1.32

% Daily Value

Total Fat 0.16g

<1%

Saturated Fat 0.04g

<1%

Cholesterol 0mg

0%

Sodium 651.74mg

27%

Potassium 127.37mg

4%

Total Carbohydrates 6.89g

2%

Fiber 1.51g

6%

Sugar 2.42g

 

Protein 1.11g

2%