Roasted Asparagus with Blueberry Vinaigrette

A close-up of roasted asparagus spears with lightly caramelized edges.

Asparagus with blueberries a must try!

Ingredients:

For Vinaigrette:

Directions:

Heat oven to 400 degrees. 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.

For vinaigrette:  Place olive oil, balsamic, shallot and mustard in a small container with tight lid.  Shake until well blended. Season to taste with salt and pepper.
Place roasted asparagus on platter. Sprinkle blueberries over asparagus. Drizzle with Blueberry Balsamic Vinaigrette and lightly toss to coat.

Buon Appetito,
Mario

Products featured in this recipe
Bottle of Blueberry Balsamic Vinegar from The Olive Tap with a picture of fresh blueberries on it, surrounded by grapes in front of a wooden barrel indicating a sweetness scale of four.

Blueberry Balsamic Vinegar

Blueberry Balsamic Vinegar
From $22.95
Pink Himalayan Salt from The Olive Tap in a clear glass bowl on a wooden surface.

Himalayan Pink Fine Salt

Himalayan Pink Fine Salt
$6.50