Roasted Asparagus with Lemon Vinaigrette
A crazy-good recipe for roasted asparagus with a lemony shallot vinaigrette. The best way to enjoy this delicious seasonal vegetable!
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: 1gCalories: 91kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 296mgPotassium: 257mgFiber: 3gSugar: 3gVitamin A: 1056IUVitamin C: 11mgCalcium: 30mgIron: 3mg