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!
Roasted Asparagus with Lemon Vinaigrette
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Source: Melissa d"Arabian / Food Network
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