Asparagus season is way too short. I pretty much missed it last year; it seemed to last all of 7 minutes. So while it’s here, I’m going to make sure I make this Lemony Roasted Asparagus at least once.
Lemony Roasted Asparagus
After seeing the same produce for months and months (not that I’m complaining; I consider myself very lucky to have year-round farmers markets), it’s hard to believe that any vegetable could be so fleeting. But while asparagus is available locally and in great abundance, I love to make as many things as I can with it.
With the simple and versatile lemon dressing, this recipe could actually be two in one, but I won’t be cheap and count it as two.
Either way, it’s simple and delicious. If I were pressed for time, I would be perfectly happy with roasted asparagus and sprinkled with sea salt. For some added zest, try it how we serve it as Passover; roasted and tossed with lemony vinaigrette and lemon zest.
If you love the dressing, try it on other roasted vegetables, like cauliflower and broccoli, and drizzle it on grilled fish or chicken.Print
simple, delicious, and perfect for spring.
- 1 bunch asparagus, (about 1 pound, tough ends snapped off)
- 2 tablespoons avocado oil or light olive oil
- 1 teaspoon dijon mustard (make sure it’s gluten-free))
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1 tablespoon chopped fresh herbs, (such as parsley, tarragon or chives)
- a few good pinches of sea salt
- Preheat oven to 450ºF
- Toss the asparagus with the avocado oil and spread out on a baking sheet.
- Once the oven is hot, roast the asparagus for 10-20 minutes, depending on it’s thickness.
Meanwhile, prepare the lemon vinaigrette:
- Zest the lemon and squeeze one tablespoon of juice into a small bowl. Set the zest aside.
- Add the olive oil, herbs, and mustard and whisk to combine.
- Once the asparagus is tender and a bit caramelized, sprinkle with sea salt and transfer to a serving platter.
- Pour over the vinaigrette and garnish with the zest.
- Serve hot, cold, or at room temperature.
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