Roasted Asparagus with Lemon Vinaigrette
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A quick and easy vegetable dish — roasted asparagus with a lemon vinaigrette dressing, green onions and fresh lemon zest.
Roasted asparagus is one of the easiest ways to enjoy this seasonal vegetable.
This dish pairs the green spears with a lemony vinaigrette.
It’s a very uncomplicated recipe — a crazy simple way to enjoy asparagus, the vegetable harbinger of spring.
Ingredients for the recipe:
- Asparagus spears
- Green onion
- Fresh Italian parsley
- Shallot
- Fresh lemon
- Red wine vinegar
- Extra virgin olive oil
- Sea salt
Asparagus has a relatively short season, but 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.
How to roast asparagus
To prep asparagus for roasting:
- Trim off the woody ends of the asparagus. An easy way to do this is to hold each spear and and snap where it naturally breaks.
- Rinse the asparagus in cold water to remove any sand or grit.
- Pat dry and lay the spears in one layer on a rimmed baking sheet.
- Drizzle the asparagus with the dressing (or plain olive oil) and a splash of water.
- Bake in the oven until the asparagus begins to brown on the tips, 10-12 minutes.
How long to roast asparagus
It will take just 10-12 minutes to cook asparagus in the oven at 450 degrees.
Trim the woody ends off the asparagus and lay on a baking sheet, then put into a preheated 450-degree oven.
To roast asparagus at 425 degrees, increase the cooking time by about 5 more minutes.
Serving roasted asparagus
The roasted asparagus makes a perfect vegetable side, but this recipe is pretty versatile.
- Make a salad by arranging the asparagus on a bed of greens.
- Slice into 3-inch pieces and stir into risotto or pasta.
- Sprinkle the roasted asparagus with Parmesan or other hard cheese before serving.
More simple and delicious asparagus recipes
- Baked Asparagus Frittata with Goat Cheese
- Toasted Orzo Salad with Asparagus and Chickpeas
- Asparagus and Wild Mushroom Pasta
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Roasted Asparagus with Lemon Vinaigrette
Ingredients
- 1 pound (450 g) asparagus
- 2 tablespoons (30 g) very finely chopped shallot
- 1 tablespoon (15 ml) red wine vinegar
- Freshly grated zest from one lemon
- 1 tablespoon (25 ml) fresh lemon juice
- ½ – ¾ teaspoon fine sea salt
- 2 tablespoons (30 ml) 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 (225C) 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
Nutrition
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.
This looks so good!
I make almost this exact recipe but with green beans instead of asparagus. Now, I’ll be making it with asparagus next!