Roasted Asparagus with Blueberry Vinaigrette
1/2 Tbsp. Olio Arbequina Extra Virgin Olive Oil
Olio Himalayan Sea Salt
Fresh ground black pepper
1 cup fresh blueberries
1/2 cup Olio Arbequina Extra Virgin Olive Oil
3 Tbsp. Olio Blueberry Balsamic Vinegar
1 small shallot, finely chopped
1 tsp. Dijon mustard
1/2 tsp. Olio Himalayan Sea Salt
Dash of black pepper
1. Heat oven to 400 degrees F.
2. Toss asparagus with Olio Arbequina Extra Virgin Olive Oil and lay flat on a baking sheet. Sprinkle with Olio Himalayan Sea Salt and pepper. Roast for 10-15 minutes, Asparagus tips should be slightly browned.
For the vinaigrette
1. Place Olio Arbequina Extra Virgin Olive Oil, Olio Blueberry Balsamic Vinegar, shallot and mustard in a small container with a tight lid. Shake until well blended. Season with Olio Himalayan Sea Salt and pepper.
2. Place roasted asparagus on a platter. Sprinkle with the fresh blueberries. Drizzle with the vinaigrette and lightly toss to coat
Recipe by Beth Scanlon, CC, Food Fare Carterers, adapted from theolivetap