Med Vegan: Roasted Asparagus with Black Olives and Vinaigrette

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Roasted Asparagus with Black Olives and Vinaigrette

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 139

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus -- stems trimmed

2 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

1 tablespoon white wine vinegar

1/2 tablespoon fresh lemon juice

1/2 teaspoon sugar

salt and freshly ground black pepper -- to taste

2 tablespoons chopped black kalamata olives

 

Serves 4 to 6 side-dish or first course servings

 

Asparagus are often dressed in citrus vinaigrettes across the

Mediterranean. Bits of juicy kalamata olives provide the crowning

touch in this elegant first course or refreshing side dish.

 

Bring a large stockpot filled with salted water to a boil over high

heat. Fill a large bowl with ice water and set aside.

 

Add the asparagus to the boiling water and cook until crisp-tender,

about 5 minutes, depending on thickness. Drain and immediately

refresh in the ice water for 5 minutes. Drain well and set aside.

 

In a small bowl, whisk together the oil, orange juice, vinegar, lemon

juice, sugar, salt, and pepper. Arrange the asparagus in a shallow

rectangular serving bowl. Drizzle with the dressing, turning the the

asparagus with tongs to evenly coat. Sprinkle with the olives and

serve at room temperature. Or cover and refrigerate for at least one

hour and serve chilled.

 

Advance Preparation: The dish can be covered and refrigerated for up

to twenty-four hours, but the asparagus will lose the bright green

color.

 

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Per serving (excluding unknown items): 87 Calories; 7g Fat (66%

calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg

Sodium

Food Exchanges: 1 Vegetable; 1 1/2 Fat

 

 

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