This delicious side dish is easy to prepare, so it's a good choice for a weeknight meal or entertaining last-minute guests.
Serves 2
Ingredients:
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
Instructions
1. Preheat oven to 450°F.
2. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 teaspoons oil, salt and 1/8 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.
3. 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 1 teaspoon oil and 1/8 teaspoon pepper. Serve the asparagus topped with the dressing.
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