Roasted Asparagus with Lemon Vinaigrette

Recipe adapted via Melissa d’Arabian (Food Network) 
Serves: 4 to 6

For Asparagus:
♦ 2 pounds fresh asparagus, woody stems removed
♦ 6 tbsp extra-virgin olive oil
♦ Kosher salt and freshly ground black pepper

For the Vinaigrette:
♦ 1 1/2 tsp Dijon mustard
♦ 1 lemon, juiced
♦ 1/4 cup olive oil
♦ Kosher salt and freshly ground black pepper

For the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

For the asparagus: Preheat the oven to 400 degrees F; in a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender – about 15 to 20 minutes.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Read more about this dish and my musical pairing by clicking HERE.

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