Last weekend my younger brother graduated from college (congrats, Ted!), and my family had a great time ringing in all his accomplishments. On Saturday evening, following the graduation, we had an amazing meal at Chez Pascal in Providence, RI. Having not spent much time in Providence, we weren’t sure of what kind of food to expect, but we were completely blown away. Every single dish, as well as the service, was impeccable. To begin the evening my mom and I both started with an appetizer of roasted asparagus tossed in a creamy caper vinaigrette. The flavors profile of the dish was so good, I was eager to recreate it at home.
Here’s the break down: asparagus gets briefly roasted at 400° until it’s just cooked through. Then, after it cools, it’s tossed in a three ingredient caper vinaigrette and topped with toasted pine nuts. This salad is perfect for entertaining because it’s served at room temperature. You could also amp up the protein and serve it for brunch or lunch by topping it with diced hard boiled egg.
You guys, I’m really quite a fan of this dish. I know it’s vegetables and not a cupcake, but I highly urge you to embrace asparagus season and get on board with this dish. Enjoy!
Roasted Asparagus with Creamy Caper Vinaigrette
Makes 4 side portions
- 2 lbs fresh asparagus, trimmed
- 1/3 cup mayo or greek yogurt
- 1 T chopped capers
- 1 T white wine vinegar
- 1/4 tsp black pepper
- 1/3 cup pine nuts
- 1 T olive oil
- 1/2 tsp salt
Preheat the oven to 400°. Place the asparagus in a single row on a lined baking sheet. Drizzle over the olive oil, sprinkle on the salt, and roast for 10-12 minutes until just al denté.
While the asparagus cooks, place the pine nuts in a small frying pan and cook over low heat until nicely browned and fragrant. Whisk together mayo or yogurt, capers, vinegar, and pepper.
Once the asparagus has cooled toss in the vinaigrette and top with the toasted pine nuts. Serve immediately.