Roasted Asparagus with Lemon Vinaigrette
  • 1 bunch asparagus, stems removed
  • 2 Tablespoons extra-virgin olive oil
  • kosher salt
  • pepper
  • ½ teaspoon dijon mustard
  • ½ lemon, juiced (or ¼ cup)
  • 1 Tablespoon extra-virgin olive oil
  1. Preheat your oven to 400 degrees.
  2. Wash and remove woody stem from your asparagus.
  3. Lay them on a large cookie sheet. Drizzle on the 2 Tablespoons olive oil.
  4. Sprinkle with kosher salt & pepper.
  5. Bake for about 10 minutes or until tender but still firm & moist.
  6. 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.
  7. When the asparagus are done cooking, transfer to a serving dish and toss with the vinaigrette.
Recipe by Baked in AZ at