1 lb. Asparagus
1/2 TBS. Olive oil
Sea salt
Fresh ground pepper
1 cup Blueberries

For Vinaigrette:
1/2 cup Bodacious Olive Garlic EVOO  (may also use an unflavored EVOO)
3 TBS Bodacious Olive Blueberry Balsamic Vinegar  
1 small shallot, finely chopped
1 tsp. Dijon mustard
1/2 tsp. Sea salt
Dash of white pepper

Heat oven to 400 degrees. Toss asparagus with olive oil and lay flat on a cookie sheet. Sprinkle with salt and pepper. Roast for 10-15 mins.
Asparagus tips should have a nice brown roasted color.

For vinaigrette:  place olive oil, blueberry balsamic, shallot and mustard in a small container with tight lid. Shake until well blended. Season to taste with salt and pepper.
Place roasted asparagus on platter. Sprinkle blueberries over asparagus. Drizzle with blueberry vinaigrette and lightly toss to coat.