Roasted Asparagus with Raspberry Vinaigrette

Preheat the oven to 500 degrees F and set the rack about 6 inches from the top of the oven. Remove the tough ends of the asparagus.

Arrange the asparagus in a single layer on baking sheet and brush with the olive oil. Sprinkle with coarse salt and roast until the spears are tender when pierced with a fork, about 10-15 minutes, depending on their thickness. Transfer to a platter and set aside.

For the dressing, pure a heaping 1/2 cup of the berries and push them through a fine strainer to remove the seeds. Whisk together the 1/2 cup olive oil, raspberry vinegar, pureed raspberries, 1/2 teaspoon salt, and pepper to taste.

Ladle a few spoonfuls of the raspberry vinaigrette over the asparagus and pour the rest into a small bowl with a ladle to pass. Sprinkle the remaining raspberries over the asparagus and serve.