Quick (30 Minutes) | Spring | Vegetables | Vegetarian and Vegan

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 green asparagus on a white plate, drizzled with a lemon shallot vinaigrette dressing.

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
Raw green asparagus spears on a grey background.

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.
Roasted green asparagus on a white plate, drizzled with a lemon shallot vinaigrette dressing.

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

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Roasted Asparagus with Lemon Vinaigrette

Familystyle Food
A crazy-good recipe for roasted asparagus with a lemony shallot vinaigrette. The best way to enjoy this delicious seasonal vegetable!
Print Pin
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Vegetables
Cuisine Vegetarian
Servings 4 servings

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

Inspired by a recipe in Vegetable Harvest by Patricia Wells.

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1056IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 3mg
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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!

2 Comments

  1. I make almost this exact recipe but with green beans instead of asparagus. Now, I’ll be making it with asparagus next!

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