Ingredients
1 lb Asparagus
1/2 Tbs Olive Oil
Sea Salt
Fresh Ground Pepper
1 cup Fresh Blueberries
For Vinaigrette:
1/2 c Olive Oil
3 Tbs. Blueberry Vinegar
1 small Shallot, finely chopped
1 tsp Dijon Mustard
1/2 tsp sea salt
dash white pepper
Preparation
Heat oven to 400F. For Asparagus: 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 the oil, vinegar, mustard, and shallot together in a small container with a tight lid. Shake until well blended. Season to taste with salt and pepper.
Place roasted asparagus on a platter, sprinkle blueberries over the aparagus, and drizzle with blueberry vinaigrette and lightly toss to coat.
