Roasted Asparagus with Lemon Vinaigrette
Roasted Asparagus with Lemon Vinaigrette (Or: How I Fended Off Another Boring Side Dish)
Alright, so last spring, I made a promise to myself: fewer sad, boiled vegetables at dinner time—life’s too short for limp asparagus, you know? So, I ended up making this roasted asparagus with lemon vinaigrette for a random Tuesday, thinking, sure, why not, let’s jazz things up. My husband took a bite, raised an eyebrow, and said (with his mouth full), “Whoa, is this new?” Anyway—I never really loved asparagus as a kid; it was always overcooked and slightly squeaky. But roasting it? Different game. Even my neighbor Dotty, who claims she doesn’t like “green things,” asked for seconds. Go figure!
Why This Asparagus Gets Made Again (And Again…)
I usually throw this together when I accidentally buy too much asparagus (which is approximately every time there’s a sale). My family honestly demolishes it—sometimes they dip the stalks in mashed potatoes, which I pretend is fancy. The combo of the roast’s char and that bright lemony vinaigrette? Well, it just makes everything taste like you put in way more effort than you actually did. Not that I’d ever let on. And if you ever had a day where roasting anything just seems like a hassle, trust me—oven does the work. Though, okay, once I forgot to set the timer, and ended up with, um, “asparagus chips” (very crunchy). Lesson learned.
What You’ll Need (And What I Occasionally Sub Out)
- 1 bunch asparagus (about 500g/1 lb), ends trimmed—I just snap the ends off, but you can use a knife, whichever you like
- 2 tablespoons olive oil (though sometimes I swap in avocado oil if I’m running low)
- 1/2 teaspoon sea salt (or regular table salt; I’m not fussy)
- 1/4 teaspoon black pepper, cracked
- 1 lemon (zested and juiced)—honestly, bottled lemon juice works in a pinch, but shhh, don’t tell my mom
- 1 teaspoon Dijon mustard (I’ve used grainy mustard once, pretty good!)
- 1 teaspoon honey (or just a small glug of maple syrup if that’s staring at you from the fridge)
- 1 small garlic clove, minced (I’ll skip this if I’m feeling lazy, but it does add a nice kick)
Here’s How I Make It (Give or Take a Step)
- Preheat your oven to 220°C (about 425°F). I forget to preheat, like, half the time, so don’t panic if you’re a few minutes late.
- Spread the trimmed asparagus in a single layer on a baking tray. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, then toss everything around so it gets a good coat—use your hands, it’s less messy than tongs (plus, you can sneak a taste of the olive oil, which I do, but hey…)
- Roast for about 12 minutes, or until the asparagus is just tender and a smidge browned at the tips. Shorter if you like it crispier, longer if you like char—just don’t forget about it like I sometimes do!
- Meanwhile, in a small jar (or, okay, a mug), combine the remaining 1 tablespoon olive oil, lemon zest and juice, Dijon mustard, honey, and minced garlic. Put the lid on (or cover with your hand…not my smartest move, but it works) and shake it up like you mean it. Taste and adjust—sometimes I add extra honey if the lemon is really sharp one.
- When the asparagus looks all roasted and lovely, haul it out and transfer to a serving platter, or just leave it on the tray if you’re eating on the couch.
- Drizzle the lemon vinaigrette over the asparagus, toss it gently, and serve. Optionally, sprinkle a little more lemon zest or a few chili flakes—sometimes I do both because I like a kick. Eat warm, room temp, or straight from the fridge (actually, I think this tastes better the next day, odd as that sounds).
Some Notes (Realizations from My Own Kitchen Fails)
- If your asparagus is really thick, add an extra couple minutes roasting. Thin “pencil” asparagus? Maybe check it at 10 mins, or they’ll go to mush before you’ve even poured a glass of water.
- That vinaigrette? Sometimes I double it and stick half in the fridge—great for salads or just bread-dipping when I’m peckish later.
- I did once try roasting the asparagus after tossing it with the vinaigrette. Do not recommend. Tasted a bit odd, plus the tray was a nightmare to clean.
Mix It Up—Variations I’ve Actually Tested
- Added a big sprinkle of feta. Tasty, but can be a bit salty if you go overboard.
- Used orange zest instead of lemon—sweeter, almost dessert-adjacent, which is, uh, interesting.
- I once put toasted almonds on top; nice crunch, but, honestly, half ended up on the floor. Maybe it’s just me.
- Tried adding balsamic—didn’t love it, bit too sweet for my liking.
Equipment—or What to Use if You Don’t Have the Fancy Stuff
- One decent baking tray (or a rimmed cookie sheet; I’ve used a pizza pan in a pinch, and it totally worked)
- Small jar with tight lid (clean jam jar is perfect; I suppose you could just stir with a fork in a bowl, if you’re not in a shaking mood)
- Knife for trimming, or just snap the ends off—makes a weirdly satisfying sound!
- Tongs? Optional. I reckon fingers are more reliable, anyway
How I (Try To) Store Leftovers
Chuck any leftovers in an airtight container, pop them in the fridge. Supposedly they’ll keep for about 2 days, good cold or reheated (very briefly, or they go a little sad). Though, honestly, in my house it never lasts more than a day! My oldest will just eat them cold, straight, standing in the kitchen—no shame.
What To Eat It With—or, The Way We Do It
I almost always serve this as a side to roast chicken, sometimes salmon if we’re feeling a bit posh. It’s also good mixed into pasta with some extra vinaigrette—kinda like cheating at cooking. Once, at Easter, my aunt paired it with some weird jelly salad, which caused a great deal of debate. But honestly? Just grab a fork.
The “I’m A Real Person” Pro Tips
- I once rushed the roasting step on a whim—don’t. If you jam the oven full, it steams rather than roasts and you end up with, well, steamed asparagus. Not what we’re after.
- Use fresh lemon if you can, the flavor is loads better, but it’s honestly fine to cheat.
- Keep an eye on the color—vivid green with crispy tips is the sweet spot. Anything past that and, well, compromise flavor city.
Actual FAQ (Aka Questions My Family or Friends Have Actually Asked)
- Can I use frozen asparagus? Eh, you can, in a bind. Pat it dry-ish first. Not quite as crisp, but it’ll do the job when fresh isn’t in season.
- Is the honey essential? Nope; you can skip or just swap a little sugar or leave it out if you’re really not feeling sweet. Even I forget it sometimes.
- Do I have to serve it right away? Not at all. Actually, I tend to think it’s good at room temp, or cold the next day in a salad.
- My asparagus is tough and stringy—what went wrong? Could be the stalks were too old. Try peeling the ends if they’re super chunky, or just grab a fresher bunch next time!
- How do you stop the vinaigrette from separating? A good shake, especially with mustard, brings it together. Or whisk it like you mean business.
Okay, end of asparagus ramble. Let me know if you make it or if your asparagus chips rival mine for crunchiness.
Ingredients
- 1 bunch asparagus (about 500g/1 lb), ends trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, cracked
- 1 lemon (zested and juiced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
Instructions
-
1Preheat your oven to 220°C (about 425°F). I forget to preheat, like, half the time, so don’t panic if you’re a few minutes late.
-
2Spread the trimmed asparagus in a single layer on a baking tray. Drizzle with 1 tablespoon of the olive oil, sprinkle with salt and pepper, then toss everything around so it gets a good coat—use your hands, it’s less messy than tongs (plus, you can sneak a taste of the olive oil, which I do, but hey…)
-
3Roast for about 12 minutes, or until the asparagus is just tender and a smidge browned at the tips. Shorter if you like it crispier, longer if you like char—just don’t forget about it like I sometimes do!
-
4Meanwhile, in a small jar (or, okay, a mug), combine the remaining 1 tablespoon olive oil, lemon zest and juice, Dijon mustard, honey, and minced garlic. Put the lid on (or cover with your hand…not my smartest move, but it works) and shake it up like you mean it. Taste and adjust—sometimes I add extra honey if the lemon is really sharp one.
-
5When the asparagus looks all roasted and lovely, haul it out and transfer to a serving platter, or just leave it on the tray if you’re eating on the couch.
-
6Drizzle the lemon vinaigrette over the asparagus, toss it gently, and serve. Optionally, sprinkle a little more lemon zest or a few chili flakes—sometimes I do both because I like a kick. Eat warm, room temp, or straight from the fridge (actually, I think this tastes better the next day, odd as that sounds).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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