Roasted Asparagus with Lemon Vinaigrette
Serves 4
10 mins prep
12 mins cook
22 mins total
This is a basic roasted asparagus recipe, elevated with a lemon vinaigrette dressing chopped parsley, and fresh lemon zest. This is one of my quickest asparagus recipes, and a wonderful way to enjoy asparagus!
Lemon Vinaigrette
Roasted asparagus
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Preheat oven to 450 (225C) degrees.
Make the dressing: Whisk together shallot, vinegar, 1 teaspoon lemon zest, lemon juice, ½ teaspoon salt and black pepper to taste 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.
Trim off the tough ends from the asparagus and place on a small rimmed baking sheet.
Pour 2 tablespoon of the vinaigrette over the asparagus and season to taste with black pepper. Drizzle 1 tablespoon water over the top.
Place the baking sheet in the oven and roast 10-12 minutes, until the asparagus is beginning to brown at the tips.
Combine the parsley and remaining lemon zest in a small bowl.
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.
