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Ingredients
- 2 bunches asparagus, woody ends trimmed
- 4 tbsp olive, divided
- Salt and freshly ground black pepper
- 2 tsp Dijon mustard
- 2 tsp apricot preserves
- 1/2 lemon, juiced
- 1/2 c capers, roughly chopped
Directions
- Pre-heat the oven to 400ºF. Place the asparagus on a baking sheet and drizzle with about 1 tablespoon oil. Season with salt and pepper and toss to combine. Roast in the oven until golden brown and tender, 12-15 minutes.
- While the asparagus is roasting, whisk the Dijon, preserves and lemon juice together in a small bowl while slowly streaming in the remaining oil. Mix in the capers and season with salt and pepper.
- When the asparagus is ready, transfer to a serving bowl and toss with the sweet caper vinaigrette. Serve warm or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 124 | 88% |
| Total Fat 13.81g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 541mg | 23% |
| Potassium 90mg | 3% |
| Total Carbs 4.86g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.3g | 2% |
| Protein 1.36g | 2% |
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