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Roasted Asparagus With Olive Vinaigrette
- 2 pounds asparagus (about 2 bunches), trimmed
- 3 tablespoons olive oil
- 1/2 cup kosher salt and black pepper
- 2 tablespoons chopped pitted kalamata olives
- 1 tablespoon chopped fresh flat-leaf parsley
Directions:View on Real Simple
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