Roasted Asparagus with Olive Vinaigrette

Asparagus is in season and available at the market from Geneva Lakes Farm.  And, you can find your kalamata olives at Olives 4 You.  As an alternative to olive oil, check Wild Tree for their selection of flavorful grapeseed oils.  Their lemon flavored grapeseed oil would be great giving the asparagus a zesty taste. Adding shaved parmesan from The Cheese People or another cheese selection tops this off. Tip:  The asparagus and vinaigrette can be prepared up to 1 day in advance; refrigerate separately. Bring to room temperature before serving


2 pounds asparagus (about 2 bunches), trimmed

3 tablespoons olive oil

kosher salt and black pepper

1/2 cup chopped pitted kalamata olives

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon sherry vinegar or red wine vinegar


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.

By Dawn Perry,  Real Simple Magazine  April 2011