Roasted Asparagus with Blueberry Vinaigrette
Ingredients:
1 lb. Asparagus
1/2 T. Olive Tap Extra Virgin Olive Oil
Olive Tap Sea Salt
Fresh ground pepper
1 cup Blueberries
For Vinaigrette:
1/2 cup Olive Tap Extra Virgin Olive Oil
3 Tbsp. Olive Tap Blueberry Balsamic Vinegar
1 small shallot, finely chopped
1 tsp. Dijon mustard
1/2 tsp. Olive Tap Sea Salt
Dash of Olive Tap White Pepper
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
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