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.

What to eat with 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 easy 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

Karen Tedesco

A crazy-good recipe for roasted asparagus with a lemony shallot vinaigrette. The best way to enjoy this delicious seasonal vegetable!

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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

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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

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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.