Roasted asparagus are drizzled with a lemon vinaigrette making this an easy but flavorful side dish. Add this to any meal for something healthy & delicious!
For Easter dinner this year, we ate at my husband’s Nana & Papa’s house. I was asked to bring asparagus and this is the recipe I used. I had recently tried this and my family loved it so I thought I would make it again. Everyone there loved it too!
My daughter is rather picky as most 3 year olds are but she LOVES asparagus. She seriously will eat these like crazy! My kids love salt & vinegar chips & pickles, so maybe the acid from the lemon is what she likes so much. Either way, I’m gonna keep making these because they get eaten and are good for you too!
- 1 bunch asparagus, stems removed
- 2 Tablespoons extra-virgin olive oil
- kosher salt
- ½ teaspoon dijon mustard
- ½ lemon, juiced (or ¼ cup)
- 1 Tablespoon extra-virgin olive oil
- Preheat your oven to 400 degrees.
- Wash and remove woody stem from your asparagus.
- Lay them on a large cookie sheet. Drizzle on the 2 Tablespoons olive oil.
- Sprinkle with kosher salt & pepper.
- Bake for about 10 minutes or until tender but still firm & moist.
- While the asparagus are roasting, whisk the dijon mustard & lemon juice together in a small bowl. Slowly drizzle in the olive oil & whisk till emulsified.
- When the asparagus are done cooking, transfer to a serving dish and toss with the vinaigrette.