Roasted Spring Asparagus

A simple recipe for spring asparagus: roasted asparagus with cherry tomatoes, Kalamata olives in a red wine vinaigrette spooned over crusty French bread to soak up the dressing.

• 2 cloves garlic, crushed
• 1 teaspoon Dijon mustard
• 3 tablespoon red wine vinegar
• 3 tablespoons seasoned rice vinegar, I use Nakano
• 1 bunch asparagus, tough ends trimmed
• 2 handfuls cherry tomatoes, sliced in half
• 1 medium shallot, minced
• 2 teaspoons capers
• 20 Kalamata olives, sliced in half
• 1 ounce pine nuts, toasted
• 2 tablespoons minced herbs: basil, tarragon, mint
• 1 crusty baguette, sliced

1. Crush the garlic and mix together with the Dijon and vinegars. Let it marinate while you prepare the rest of the ingredients.
2. Wash, dry and spread the asparagus on a baking sheet lined with foil. Top with the tomatoes, shallots, capers, and olives. Pour the dressing over the vegetables. Sprinkle with salt and pepper.
3. Toast the pine nuts and reserve.
4.  Put the baking sheet of vegetables under a low broiler setting for 10-15 minutes, turning the asparagus after five minutes. Raise the broiler to high to crisp up the vegetables, watching carefully to not burn them. The asparagus should be just cooked and still bright green and beginning to brown at the tips. Tomatoes should be melting and olives crisping at the edges.
5.  While the vegetables are in the oven, slice the bread and toast if desired. Mince the herbs.
6. Arrange on a serving tray, or individual plates, with a slice of bread first, then the asparagus on top, and spoon the tomatoes, olives and vinaigrette over the asparagus. Top with the pine nuts and herbs.

• Easy on the salt since the olives and capers contain salt.
• If you don’t have a low broiler setting, place the baking sheet on a lower rack for the first 10 minutes.
• This dish is equally enjoyable at room temperature and as a cold salad.