Description
Tender-crisp asparagus plays well with a tart lemon vinaigrette for a simple vegetable side dish.
Ingredients
Scale
- 1–1/2 pounds asparagus, ends trimmed
- Olive oil, for roasting
LEMON VINAIGRETTE:
- Juice of 2 lemons
- 2 tablespoons minced shallots (about 1 small shallot)
- 2 to 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup finely minced fresh flat-leaf parsley
Instructions
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil and place the asparagus on in a single layer. Drizzle with olive oil and season with salt and pepper to taste. Roast for 10 to 15 minutes, until crisp-tender.
- While the asparagus cooks, make the lemon dressing: combine the lemon juice, shallots and just enough olive oil to slightly thicken the dressing and take the edge off the sharpness of the lemon; the dressing should still strongly taste of lemon, so don’t add too much olive oil. Season to taste with salt and pepper.
- When ready to serve, transfer the asparagus to a serving platter. Drizzle the lemon dressing over the top and sprinkle with the minced parsley.
- Category: Vegetable Sides