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