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. 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.
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