Best 14 Roasted Asparagus With Blueberry Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Asparagus, a delectable spring vegetable, takes center stage in this enticing dish, roasted to perfection. The blueberry vinaigrette, a harmonious blend of tangy berries, zesty lemon, and aromatic herbs, elevates the asparagus to a culinary masterpiece. Prepare to embark on a delightful journey as we explore the secrets behind creating the perfect roasted asparagus with blueberry vinaigrette, a dish that will tantalize your taste buds and leave you craving more.

Here are our top 14 tried and tested recipes!

ROASTED ASPARAGUS RECIPE WITH DIJON MUSTARD DRESSING



Roasted Asparagus Recipe with Dijon Mustard Dressing image

In this roasted asparagus recipe, the fresh springtime vegetable is tossed with olive and roasted until tender, then drizzled with a simple Dijon vinaigrette. 66 calories and 1 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories     Side Dishes

Time 22m

Number Of Ingredients 9

2 1/2 teaspoons white wine vinegar
1 1/2 teaspoons minced shallots
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 1/2 teaspoons extra-virgin olive oil
1 pound fresh asparagus
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper

Steps:

  • In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
  • While whisking slowly pour in the olive oil until the dressing is combined.
  • Preheat oven to 400 degrees F.
  • Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
  • Toss the asparagus with olive oil and pepper until coated.
  • Lay the asparagus on the baking sheet, in a single layer.
  • Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
  • Serve the asparagus warm or room temperature, with some of the Dijon dressing drizzled over top (use as much as you like, to your taste).

Nutrition Facts : ServingSize 6 Spears + 1 Teaspoons Dressing, Calories 65.6 kcal, Carbohydrate 5.7 g, Protein 2.8 g, Fat 4.2 g, SaturatedFat 0.6 g, Sodium 108.1 mg, Fiber 2.5 g, Sugar 2.4 g

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE



Roasted Asparagus with Lemon Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  • Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  • Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR



Roasted Asparagus with Balsamic Vinegar image

A quick and robust way to enjoy asparagus. Roasting highlights the natural sweetness of the asparagus while the balsamic vinegar offers a tangy compliment to this great side dish.

Provided by Gemini26

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 5

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
½ pinch ground sea salt
⅛ teaspoon ground black pepper
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place asparagus in a shallow 9x13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.
  • Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 7.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 31.7 mg, Sugar 3.9 g

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

ASPARAGUS WITH MUSTARD VINAIGRETTE



Asparagus With Mustard Vinaigrette image

Here is an easy, springtime recipe that takes no time at all and puts the light flavors of the season right onto your table. Cooking time is key: both the asparagus and the eggs must be watched carefully. Arrange everything on a plate beautifully, and throw open the windows to spring.

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds large or medium asparagus
4 large eggs
1 small shallot, finely diced
2 tablespoons red wine vinegar
Salt and pepper
2 tablespoons Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon finely cut chives

Steps:

  • Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.
  • Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.
  • Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.
  • In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.
  • To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 3 grams, TransFat 0 grams

HEALTHY ROAST ASPARAGUS WITH CREAMY ALMOND VINAIGRETTE



Healthy Roast Asparagus with Creamy Almond Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Two 1-pound bunches thick asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 tablespoons blanched sliced almonds
1 1/2 tablespoons lemon juice
1/4 teaspoon sugar
1 1/2 teaspoons lemon zest

Steps:

  • Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
  • Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
  • Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams

Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 17 grams, Fiber 6 grams, Protein 2 grams, Sugar 8 grams

ASPARAGUS VINAIGRETTE



Asparagus Vinaigrette image

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve asparagus, but this method, in which it is paired with a savory vinaigrette, is one of Martha's seasonal favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

Coarse salt
2 bunches asparagus (about 2 pounds), trimmed
1/2 teaspoon Dijon mustard
1 1/2 tablespoons champagne vinegar
Pinch of sugar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped fresh tarragon

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil, and cook until asparagus are bright green and tender, about 3 minutes. Transfer to ice bath to cool. Drain well, pat dry, and transfer to a serving platter.
  • In a small bowl, whisk together mustard, vinegar, and sugar. Season with a pinch each of salt and pepper. Whisk in oil. Add lemon zest and tarragon; whisk to combine. Taste, and adjust for seasoning. Drizzle over asparagus. Serve immediately, or let stand at room temperature for up to 30 minutes before serving.

DOUBLE ASPARAGUS VINAIGRETTE



Double Asparagus Vinaigrette image

Provided by Julia Moskin

Categories     easy, quick, weekday, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 to 2 pounds asparagus
1 shallot, peeled
2 tablespoons tarragon leaves
2 tablespoons flat-leaf parsley leaves
Juice of 1 lemon
1/4 cup grapeseed oil
1/4 cup extra virgin olive oil

Steps:

  • Bring medium pot of salted water to boil. Trim and peel the asparagus and reserve the trimmings. Add trimmings and shallot to the pot, lower heat and simmer until almost tender, about 7 minutes. Add tarragon and parsley and continue cooking just until the herbs are bright green, about 1 minute. Drain.
  • Transfer the herbs and trimmings to a blender or food processor, add 2 ice cubes and 1/4 cup water, and purée until smooth. Add a little more water to the blender if necessary. Add the lemon juice and a pinch salt. Then, with the motor running, add the grapeseed and olive oils. Adjust the seasoning if necessary, then strain through a sieve, reserving the dressing and discarding the rest.
  • Bring large pot of salted water to boil. Put in the asparagus stalks, in batches if necessary, lower heat and simmer until just tender and still bright green, about 5 minutes. Drain on towels and serve with vinaigrette spooned over.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 4 grams

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

GRILLED ASPARAGUS VINAIGRETTE



Grilled Asparagus Vinaigrette image

This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Serves 4

Number Of Ingredients 7

1 pound jumbo asparagus, tough ends discarded
1/2 teaspoon Dijon mustard
1 1/2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon lemon zest
Pinch of sugar
Coarse salt and freshly ground pepper

Steps:

  • Preheat a grill pan over high heat. Peel lower two thirds of each asparagus stalk with a vegetable peeler.
  • In a small bowl, whisk together mustard, vinegar, olive oil, lemon zest, sugar, salt and pepper. Place asparagus in a shallow dish and pour over vinaigrette; toss to coat.
  • Place asparagus on grill pan, reserving any juices that have accumulated in the dish. Cook until tender and grill marks appear, 5 to 7 minutes. Transfer asparagus to a serving platter; drizzle with reserved juices.

ASPARAGUS WITH RASPBERRY VINAIGRETTE



Asparagus With Raspberry Vinaigrette image

Make and share this Asparagus With Raspberry Vinaigrette recipe from Food.com.

Provided by Shirl J 831

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon raspberry vinegar
1/2 teaspoon honey
1 lb fresh asparagus
1 -2 cup boiling water, just enough to depth of 1-inch in the bottom of pan with steamer
ice water, for cooling asparagus
fresh parsley (to garnish)

Steps:

  • In a small bowl, whisk the oil, vinegar and honey till well blended.
  • Set aside.
  • Snap off tough ends of asparagus and discard them.
  • Place spears in vegetable steamer basket over boiling water in pan.
  • Cover and cook till tender about 6-8 minutes.
  • Drain immediately and plunge into cool water.
  • Chill.
  • Arrange asparagus on 4 plates lined with lettuce leaves.
  • Drizzle with vinaigrette.
  • Garnish with fresh parsley sprigs.

Nutrition Facts : Calories 55.2, Fat 3.5, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 5.1, Fiber 2.4, Sugar 2.9, Protein 2.5

ASPARAGUS 'N' VINAIGRETTE



Asparagus 'n' Vinaigrette image

"Living in the Midwest, we anticipate spring treats like fresh asparagus all winter long," affirms Mickey Kelly, Burnsville, Minnesota. "Our three small children can't help but snitch a taste when this dish is chilling in the fridge. I use the vinaigrette dressing on salads, sliced tomatoes and other steamed vegetables as well."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon reduced-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl., Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH BACON-SHALLOT VINAIGRETTE



Roasted Asparagus with Bacon-Shallot Vinaigrette image

This is an easy side dish that goes very well with ham. It's also nice for Easter. Cook the asparagus ahead of time, then serve at room temperature with the dressing - YUM!

Provided by Hey Jude

Categories     Lunch/Snacks

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

3 lbs slender asparagus
1 tablespoon olive oil
1/4 teaspoon salt
4 slices smoked bacon
1/2 cup chopped cilantro
2 large shallots, minced
1/4 cup extra virgin olive oil
4 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
fresh ground black pepper

Steps:

  • Heat oven to 500°.
  • Trim ends of asparagus; toss with olive oil; arrange in a single layer on a jelly roll pan; sprinkle with salt.
  • Bake until tender and browned, about 10 minutes, turning asparagus once (you can do the recipe up to this point and then finish it and serve at room temperature).
  • To make the dressing: cook bacon until crisp; drain well; crumble into a small bowl; add cilantro and mix well.
  • Whisk together shallots, olive oil, lemon juice, vinegar, mustard, salt and pepper to taste.
  • Arrange asparagus on a platter; drizzle with dressing; sprinkle bacon mixture over the top.

ROASTED ASPARAGUS WITH BLUEBERRY VINAIGRETTE



ROASTED ASPARAGUS WITH BLUEBERRY VINAIGRETTE image

Categories     Berry     Vegetable     Side     Roast     Vegetarian

Yield 4 - 6 servings

Number Of Ingredients 12

1 lb Asparagus
1/2 Tbs Olive Oil
Sea Salt
Fresh Ground Pepper
1 cup Fresh Blueberries
For Vinaigrette:
1/2 c Olive Oil
3 Tbs. Blueberry Vinegar
1 small Shallot, finely chopped
1 tsp Dijon Mustard
1/2 tsp sea salt
dash white pepper

Steps:

  • Heat oven to 400F. For Asparagus: Toss Asparagus with olive oil and lay flat on a cookie sheet, sprinkle with salt and pepper, roast for 10 - 15 minutes - asparagus tips should have a nice brown roasted color. For Vinaigrette: Place the oil, vinegar, mustard, and shallot together in a small container with a tight lid. Shake until well blended. Season to taste with salt and pepper. Place roasted asparagus on a platter, sprinkle blueberries over the aparagus, and drizzle with blueberry vinaigrette and lightly toss to coat.

Tips:

  • Choose thin asparagus spears for even cooking.
  • Trim the woody ends of the asparagus before roasting.
  • Toss the asparagus with olive oil, salt, and pepper before roasting to enhance flavor.
  • Roast the asparagus in a single layer on a baking sheet to ensure even cooking.
  • Roast the asparagus at a high temperature (425°F) for a short amount of time (10-12 minutes) to prevent overcooking.
  • To make the blueberry vinaigrette, combine blueberries, balsamic vinegar, honey, Dijon mustard, olive oil, and salt and pepper in a blender or food processor and blend until smooth.
  • Drizzle the blueberry vinaigrette over the roasted asparagus before serving.
  • Garnish the roasted asparagus with fresh blueberries, chopped walnuts, or crumbled goat cheese for added flavor and texture.

Conclusion:

Roasted asparagus with blueberry vinaigrette is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The asparagus is roasted to perfection and the blueberry vinaigrette adds a sweet and tangy flavor. This dish is also a great way to get your daily dose of vegetables.

Related Topics