Roasted Asparagus with Lemon Vinaigrette
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This is a basic roasted asparagus recipe, elevated with a lemon vinaigrette dressing chopped parsley, and fresh lemon zest. This is one of my quickest asparagus recipes, and a wonderful way to enjoy asparagus!
Roasting asparagus is one of the easiest ways to enjoy this seasonal vegetable. This dish pairs the delectable green spears with a bright and lemony vinaigrette and a fresh parsley garnish.
Ingredients rundown:
- Asparagus spears from a one-pound bunch.
- Green onion
- Fresh Italian parsley
- Shallot
- Fresh lemon juice and zest
- Red wine vinegar
- Extra virgin olive oil
Asparagus has a relatively short season, but it’s so easy to cook I tend to bookmark a handful of different ways to prepare it before I start getting bored (not a HUGE problem, though). I love to serve it alongside these crisp-skinned baked chicken thighs for an uncomplicated dinner.
Flavor tip: The fresh, grassy taste of asparagus is a perfect match with anything citrusy and acidic. While undresses asparagus tastes wonderful, the spears soak up this lemony shallot dressing like a champ.
How to roast asparagus
- To prep asparagus for roasting: Trim the woody ends off the asparagus.
- 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.
- It takes 10-12 minutes to cook asparagus in the oven at 450 degrees. To roast asparagus at 400-425 degrees, increase the cooking time by about 5 more minutes.
Serving ideas
- Make a salad by arranging the asparagus on a bed of greens.
- Slice the spears into 3-inch pieces and stir into my recipe for classic saffron risotto.
- Sprinkle the roasted asparagus with shaved or grated Parmesan or other hard cheese before serving.
Roasted Asparagus with Lemon Vinaigrette
Ingredients
Lemon Vinaigrette
- 2 tablespoons (30 g) 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, to taste
- Freshly ground black pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
Roasted asparagus
- 1 pound (450 g) asparagus
- 2 tablespoons chopped parsley
- Flaky sea salt, optional
Instructions
- Preheat oven to 450 (225C) degrees.
- Make the dressing: Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice, ½ teaspoon salt and black pepper to taste 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.
- Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.
- Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Drizzle 1 tablespoon water over the top.
- Place the baking sheet in the oven and roast 10-12 minutes, until the asparagus is beginning to brown at the tips.
- Combine the parsley and remaining lemon zest in a small bowl.
- 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.
Karen’s Notes and Tips
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Great way to make asparagus as a side dish! I used to always grill on the bbq with olive oil and balsamic vinegar but this is much better, especially if you already have the oven on for something else.
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!