1 bunch asparagus (about 1 lb.)
2 1/2 tsp. extra-virgin olive oil, divided
1/8 tsp. salt
1/4 tsp. freshly ground pepper, divided
3 T. chopped shallot
2 T. flat-leaf parsley leaves
1 1/2 T. capers, rinsed
1 T. white-wine vinegar

Preheat oven to 450°F. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 tsp. oil, salt and 1/8 tsp. 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. 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 tsp. oil and 1/8 tsp. pepper. Serve the asparagus topped with the dressing.

Yield: 2 servings
Calories: 113
Fat: 6g
Fiber: 5g