Photo: Roasted Asparagus with Lemon Vinaigrette Recipe
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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By kathyurbano
grover Beach, Ca
on May 22, 2012
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very nice! Good flavor and even friends that normally don't like asparagus tried it and liked it. Love Melissa's recipes. They are simple and packed with flavor. Cut the leftovers in one inch pieces and added to a risotto the next day! Really good in that as well.
By angelmouse
warren
on May 16, 2012
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I don't even like asparagus and this was WONDERFUL. My husband loves it but I would never prepare it since I didn't like it, then my aunt gave us some out of their garden. We made it tonite and ate the whole bowl. So easy to make, we will plant some in our garden next year. Thanks Melissa!!
By bfrbrown_9911826
clovis , NM
on May 08, 2012
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Love, love, love this recipe. So flavorful and deelish! I add a clove of minced garlic to the vinaigrette because I am a garlic-lover, but tastes wonderful without it too. My family is officially addicted to asparagus!
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