To me, nothing brings out the flavor of asparagus like lemon. Here, an intensely lemony vinaigrette brightens some oven-roasted spears, still toothsome and vibrant green — a plateful of spring. Enjoy!
Lemony Roasted Asparagus
- 1 large bunch asparagus – about 20 medium spears
- olive oil
- sea salt & pepper
- 1 to 2 tsp. lemon zest
- 2 Tbs. fresh lemon juice
- 1 tsp. smooth dijon mustard
- pinch of sugar
- 2 to 3 Tbs. olive oil
- Preheat oven to 375F/190 C. Wash asparagus, strip outer layers from beneath the tip all the way to the bottom lengthwise with a vegetable peeler, then snap off the ends where they bend naturally. Toss with a little olive oil, salt & pepper and roast in a roasting dish for 15 minutes, or until slightly tender but still vibrant green.
- Meanwhile, mix the vinaigrette: combine lemon juice & zest, dijon mustard and a pinch of sugar, then slowly drizzle in the olive oil while whisking to emulsify. At the 15 minute mark, drizzle half of this over the asparagus spears and return to oven for another 5 minutes to let the asparagus soak in the lemon flavors. Plate and drizzle over the remaining half of the vinaigrette, coating evenly. Sprinkle with additional salt and lemon zest if desired.
April 24, 2014 at 3:53 pm
I’m in Vienna at the moment and that dressing is just like the ones here…divine!
April 29, 2014 at 11:57 am
Really? That’s good to know! I love the way Austrians do most things, especially fresh produce. Hope you had a wonderful stay there.
April 24, 2014 at 3:56 pm
This is such clean beautiful food! I never thought to put dijon and lemon together, lovely! Isn’t asparagus photogenic? Your photographs is gorgeous.
April 29, 2014 at 11:59 am
Yes, asparagus on a plate makes for the best vibrant green! Thanks. The lemon can serve as the acid in a vinaigrette instead of the vinegar – try it! Then again, I’m a lemon fiend 🙂
April 24, 2014 at 5:48 pm
So simple and classic. I love asparagus and often make something like this, Laura. Have a beautiful day!
April 29, 2014 at 11:59 am
Thanks, Ngan. Sorry I’m so late in responding, but I hope you have a beautiful day too!
April 24, 2014 at 10:19 pm
Love springtime asparagus!
April 25, 2014 at 5:02 pm
Somehow I’ve never combined these flavors! I need to do it today!
April 28, 2014 at 6:55 am
Perfect flavors for spring, Laura. So simple and delicious!
May 4, 2014 at 9:14 pm
Thanks for the recipe – I wouldn’t have thought to use lemon with asparagus, which went well together! I used traditional mustard with mustard seeds.
May 7, 2014 at 9:07 am
So glad you liked it! Thanks so much for trying and for your comments. Have a great week!
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