The gift of good taste.

Roasted Asparagus with Blueberry Vinaigrette

Yield: 4 servings

Roasted Asparagus with Blueberry Vinaigrette

1 lb. Asparagus
1/2 Tbsp. Olio Arbequina Extra Virgin Olive Oil
Olio Himalayan Sea Salt
 
Fresh ground black pepper
1 cup fresh blueberries

For Vinaigrette:
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 

Directions

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 Carterersadapted from theolivetap