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Roasted Asparagus with Sweet Caper Vinaigrette

Serves 4

Apricot preserves whisked with a caper vinaigrette add a surprising flavor to roasted asparagus.


  • 2 bunches asparagus, woody ends trimmed
  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons apricot preserves
  • Juice of 1/2 lemon
  • 1/2 cup capers, roughly chopped


  1. Pre-heat the oven to 400ºF.
  2. Place the asparagus on a baking sheet and drizzle with about 1 tablespoon EVOO. Season with salt and pepper and toss to combine. Roast in the oven until golden brown and tender, 12-15 minutes.
  3. While the asparagus is roasting, whisk the Dijon, preserves and lemon juice together in a small bowl while slowly streaming in the remaining EVOO. Mix in the capers and season with salt and pepper.
  4. When the asparagus is ready, transfer to a serving bowl and toss with the sweet caper vinaigrette. Serve warm or at room temperature.