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Roasted Asparagus with Lemon Vinaigrette

Recipe courtesy of Melissa d'Arabian

Show: Ten Dollar Dinners

Episode: Savory Savings

Roasted Asparagus with Lemon Vinaigrette

Name: Roasted Asparagus with Lemon Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3/4 pound fresh asparagus, woody stems removed; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/2 teaspoon Dijon mustard; 1/2 lemon, juiced; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Watch how to make this recipe.

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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Roasted Asparagus with Lemon Vinaigrette

For the Vinaigrette:

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