1 bunch asparagus (about 1 lb.)
\n2 1\/2 tsp. extra-virgin olive oil, divided
\n1\/8 tsp. salt
\n1\/4 tsp. freshly ground pepper, divided
\n3 T. chopped shallot
\n2 T. flat-leaf parsley leaves
\n1 1\/2 T. capers, rinsed
\n1 T. white-wine vinegar<\/p>\n
Preheat oven to 450\u00b0F. 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.<\/p>\n
Yield: 2 servings
\nCalories: 113
\nFat: 6g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0F. 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…<\/p>\n