Roasted Asparagus With Olive Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 pound(s) asparagus (about 2 bunches), trimmed |
3 tablespoon(s) olive oil |
kosher salt and black pepper |
1/2 cup(s) chopped pitted kalamata olives |
2 tablespoon(s) chopped fresh flat-leaf parsley |
1 tablespoon(s) sherry vinegar or red wine vinegar |
Directions:
1. Heat oven to 450° F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 8 to 12 minutes.
2. Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Spoon over the asparagus.
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