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Roasted Asparagus with Lemon Vinaigrette


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  • Author: Amanda
  • Yield: 4 servings 1x

Description

Tender-crisp asparagus plays well with a tart lemon vinaigrette for a simple vegetable side dish.


Ingredients

Scale
  • 11/2 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

  1. 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.
  2. 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.
  3. 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