A beautiful, quick vegetable dish — roasted asparagus with a lemony shallot vinaigrette, green onions and fresh lemon zest.
Roasted asparagus — it’s not a complicated recipe, but more of a crazy simple way to enjoy asparagus, the vegetable harbinger of spring.
Asparagus has a relatively short season, and it’s so easy to cook you might want to bookmark a handful of different ways to prepare it before getting bored.
The fresh, grassy flavor of asparagus is a perfect match with anything citrusy and acidic. While plain roasted asparagus tastes wonderful, the spears soak up this lemony shallot dressing like a champ.
The roasted asparagus makes a perfect vegetable side, but you can also make a salad out of it by arranging on a bed of greens.
simple roasted asparagus with shallot vinaigrette
Prep
Cook
Total
Yield 2 - 4 servings
Thicker asparagus spears are best for this recipe.
Ingredients
- 1 pound asparagus
- 2 tablespoons very finely chopped shallot
- 1 tablespoon red wine vinegar
- Freshly grated zest from one lemon
- 1 tablespoon fresh lemon juice
- 1/2 - 3/4 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 green onion, root end and one inch green top trimmed
- 2 tablespoons finely chopped Italian parsley
- Flaky sea salt (optional)
Instructions
- Preheat oven to 450 degrees.
- Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.
- Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice and 1/2 teaspoon salt in a small bowl. Let it sit for 10 minutes, then whisk in the olive oil until the dressing is emulsified. Taste and season with additional salt, if needed.
- Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Sprinkle with 1 tablespoon water.
- Slice the green onion into thin rings. Combine the green onion, parsley and remaining lemon zest in a small bowl.
- Place the baking sheet in the oven and roast 10 - 12 minutes, until the asparagus is beginning to brown at the tips.
- Transfer asparagus to a serving plate. Drizzle with the remaining vinaigrette and sprinkle with the parsley mixture. Finish the dish with a pinch of flaky sea salt, if you like.
Notes
Inspired by a recipe in Vegetable Harvest by Patricia Wells.
Courses vegetables/side dish
Cuisine french/vegetarian/vegan
Susan says
I make almost this exact recipe but with green beans instead of asparagus. Now, I’ll be making it with asparagus next!
How exciting that you met Patricia Wells!
Kristen says
This looks so good!