This is spring on a plate! Roasted asparagus doused in a bright and zesty, shallot-laced lemon vinaigrette and sprinkled with generous amounts of parsley.
Contrary to what the recipes I post seem to belie, I do actually eat vegetables! And often! I generally prepare them quite simply, because sometimes I’m just tired by the time dinner rolls around and I have likely been cooking all day and I want something easy. But not one to waste a single part of a meal on something less than delicious, I have to have something flavorful. In my opinion, roasting vegetables is the best way to bring out their inherent flavor (thank God we’re far away from the days of steamed, unseasoned vegetables of yesteryear), and it’s a set it and forget it type of cooking that’s perfect for an easy side dish. Be right back, going to make this right now.
[tasty-recipe id=”33588″]
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