Name: simple roasted asparagus with shallot vinaigrette
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 - 4 servings
Cuisine: french/vegetarian/vegan
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)

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 10 mins

Cook 12 mins

Total 22 mins

Author karen

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.