Roasted Asparagus With Blueberry Vinaigrette Recipe

Name: Roasted Asparagus With Blueberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Asparagus; 1/2 Tbs Olive Oil; Sea Salt; Fresh Ground Pepper; 1 cup Fresh Blueberries; For Vinaigrette:; 1/2 c Olive Oil; 3 Tbs. Blueberry Vinegar; 1 small Shallot, finely chopped; 1 tsp Dijon Mustard; 1/2 tsp sea salt; dash white pepper

Servings: persons

1 lb Asparagus
1/2 Tbs Olive Oil
Sea Salt
Fresh Ground Pepper
1 cup Fresh Blueberries
For Vinaigrette:
1/2 c Olive Oil
3 Tbs. Blueberry Vinegar
1 small Shallot, finely chopped
1 tsp Dijon Mustard
1/2 tsp sea salt
dash white pepper

1
Heat oven to 400F.
2
For Asparagus:
3
Toss Asparagus with olive oil and lay flat on a cookie sheet, sprinkle with salt and pepper, roast for 10 - 15 minutes - asparagus tips should have a nice brown roasted color.
4
For Vinaigrette:
5
Place the oil, vinegar, mustard, and shallot together in a small container with a tight lid. Shake until well blended. Season to taste with salt and pepper.
6
Place roasted asparagus on a platter, sprinkle blueberries over the aparagus, and drizzle with blueberry vinaigrette and lightly toss to coat.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb Asparagus, 1/2 Tbs Olive Oil, Sea Salt, Fresh Ground Pepper, and more.

Yes, Roasted Asparagus With Blueberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus With Blueberry Vinaigrette

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