Roasted Asparagus with Lemon Vinaigrette

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the Vinaigrette:
  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.


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