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.