Roasted Asparagus with Lemon Vinaigrette

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Quick! Easy! Delicious!

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this is the only way to make asparagus! wonderful recipe

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I love roasting asparagus. The vinegrette was wonderful on this.

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I made this dish because I wanted to try roasting asparagus. I am not a big fan of the vegetable but this was delicious! In the future can you give nutritional values for each dish. I am a diabetic and am looking at all carbs!

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We love asparagus roasted in the oven in general, but with this vinaigrette my only complaint was we did not have nearly enough! And if you are making the salmon cakes as well the vinaigrette is awesome on them too.

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Roasted aspargus is always my preference, but top it with this simple sauce with ingredients found in your kitchen and you have a sure fire winner.

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I was a little leary about the asparagus, however I gave it the college try, as did my mother who is even more against them. I will say that the lemon that you use somehow blends well the asparagus and they taste wonderful both cold and just freshly out of the oven. I used for mustard, grey poupon and it had a nice taste along with it. I definately say that if you are a little on the fence about asparagus give this recipe a try!

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We usually steam our asparagus and squeeze some lemon on it when serving it. This was a really nice change. The olive oil and lemon worked well, and our asparagus was cooked perfectly in 10 minutes.

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I followed the recipe and the family enjoyed it. Tonight I made it again and did not put the vinagrette on and they were great that way also. I did not have the right kind of mustard the first time but I do now. I will make this again.

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I made this recipe tonight and the vinagrette was WAY too tart with the mustard and lemon juice. I had to add sugar to make it palatable. The Asparagus was fresh baby stems and they didn't cook in 10 minutes. I left them in for about 18 minutes and they were still too aldente. If they had been cooked better, and the vinagrette not so bitter, I would have like it much better.