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–+ servings

Pickled Asparagus

Jess Haines-Stephan
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Print Recipe
Prep Time 10 minutes
Course Side Dish, Tapa
Cuisine Mediterranean
Servings 4
Calories 138 kcal

Ingredients
  

  • 1/2 pound asparagus, trimmed
  • 1/4 teaspoon salt
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons white vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic, grated

Instructions
 

  • Preheat the Oven: Preheat the oven to 425°F.
  • Prepare the Asparagus: Wash the asparagus and trim off the tough ends.
  • Season the Asparagus: Place the asparagus on a sheet pan and toss it with the salt and 2 tablespoons of olive oil, until evenly coated.
  • Roast the Asparagus: Roast for 8 to 12 minutes, until the asparagus is just tender.
  • Make the Dressing: In a bowl, stir together the remaining 2 tablespoons of olive oil, white wine vinegar, red pepper flakes, and grated garlic.
  • Cool the Asparagus: Remove the asparagus from the oven and let it cool slightly.
  • Cut and Toss: Chop the asparagus into 2-inch pieces and toss it with the dressing until well coated.
  • Serve: Serve immediately or allow it to sit briefly for the flavors to develop.

Nutrition

Calories: 138kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 149mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 466IUVitamin C: 3mgCalcium: 16mgIron: 1mg
Keyword pickled asparagus
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