Roasted Asparagus With Olive Vinaigrette

Photo: psfreeman

The asparagus and vinaigrette can be prepared up to 1 day in advance; refrigerate separately. Bring to room temperature before serving. Recipe by Dawn Perry: April, 2011 from the Real Simple website:

Yield: 4 servings
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  • 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


  1. 1. Heat oven to 450° F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 8 to 12 minutes.
  2. 2. Meanwhile, in a small bowl, mix together the olives, parsley, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Spoon over the asparagus.
March 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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