Best 16 Roasted Asparagus With Lemon Vinaigrette Courtesy Melissa Dar Recipes

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Roasted asparagus with lemon vinaigrette is a delightful side dish or appetizer that combines the fresh, earthy flavor of asparagus with the bright, tangy notes of lemon vinaigrette. Melissa Dar's recipe for this classic dish is easy to follow and yields tender-crisp asparagus spears coated in a flavorful dressing. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress with its simplicity and deliciousness.

Here are our top 16 tried and tested recipes!

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR



Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar image

Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

Provided by JTsMom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 lb fresh asparagus, washed, woody stems removed
2 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
kosher salt & freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
  • In a large bowl toss asparagus with 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. If you are using the really "skinny" stalks, be careful not to over roast them.
  • Meanwhile, make the vinaigrette, see Cooks Note:.
  • 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.

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

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 LEMON, PARMIGIANO AND HAZELNUTS



Roasted Asparagus with Lemon, Parmigiano and Hazelnuts image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

1 bunch pencil asparagus
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt
2 cups baby arugula
Zest and juice of 1 lemon
1/4 cup coarsely chopped hazelnuts
1/4 cup shaved Parmigiano

Steps:

  • Preheat the oven to 375 degrees F.
  • Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
  • Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
  • Spring has sprung!

ROASTED ASPARAGUS WITH LAVENDER, LEMON AND GARLIC



Roasted Asparagus With Lavender, Lemon and Garlic image

Make and share this Roasted Asparagus With Lavender, Lemon and Garlic recipe from Food.com.

Provided by Rita1652

Categories     Lemon

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs asparagus, rough ends snapped off
2 garlic cloves, minced
1 tablespoon butter, softened
1 tablespoon olive oil
1/2 lemon, juice and zest of
2 sprigs fresh lavender flowers
1/2 teaspoon black pepper, fresh cracked
coarse salt

Steps:

  • Place ingredients in order as ingredients stated in a casserole dish ending with salt to taste.
  • Bake in a 350 degree preheated oven for 20 minutes toss ingredients roast for 20 more minutes.

Nutrition Facts : Calories 73.1, Fat 4.5, SaturatedFat 1.6, Cholesterol 5.1, Sodium 35.1, Carbohydrate 7, Fiber 3.1, Sugar 2.1, Protein 3.8

ROASTED ASPARAGUS WITH LEMONY BREADCRUMBS



Roasted Asparagus with Lemony Breadcrumbs image

Roasting asparagus at a high temperature concentrates its flavor and guarantees a tender-but not mushy-texture. To ensure crunchy crumbs, sprinkle them on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 7

2 pounds asparagus, trimmed
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs)
1/2 lemon, juiced and zested
Garnish: 1/2 lemon, cut into wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet, and drizzle with oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter.
  • Meanwhile, melt butter in a medium skillet over medium heat. Add panko, and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat, and stir in lemon juice and zest. Season with salt.
  • Top asparagus with breadcrumbs, and garnish with lemon.

ROASTED ASPARAGUS WITH CAPERS AND LEMON



Roasted Asparagus with Capers and Lemon image

Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 25m

Number Of Ingredients 6

2 bunches asparagus, trimmed (about 2 pounds)
1/4 cup salt-packed capers, rinsed well, soaked, and drained
2 tablespoons extra-virgin olive oil
Sea salt
1/4 teaspoon crushed red-pepper flakes
Garnish: lemon wedges

Steps:

  • Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.

ASPARAGUS WITH LEMON VINAIGRETTE



Asparagus with Lemon Vinaigrette image

Categories     Vegetable     Appetizer     Quick & Easy     Low Sodium     Summer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 2

2 pounds thin asparagus
1/4 cup lemon vinaigrette

Steps:

  • Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry.
  • Gently toss asparagus with vinaigrette and salt and pepper to taste.

ROASTED ASPARAGUS



Roasted Asparagus image

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

  • Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ASPARAGUS WITH LEMON



Roasted Asparagus With Lemon image

Make and share this Roasted Asparagus With Lemon recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 18m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs asparagus
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 lemon, zest of
salt & freshly ground black pepper, to taste
1 lemon, cut into 8 wedges

Steps:

  • Position a rack in the upper third of an oven and preheat to 450°F.
  • Snap off the tough stem ends from the asparagus spears and arrange the spears on a baking sheet.
  • In a small bowl, whisk together the olive oil, garlic and lemon zest.
  • Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper.
  • Arrange the lemon wedges around the asparagus.
  • Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
  • Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.

Nutrition Facts : Calories 88.5, Fat 7, SaturatedFat 1, Sodium 16.6, Carbohydrate 6.4, Fiber 2.9, Sugar 1.5, Protein 2.9

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus with Lemon and Dill image

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

ROASTED ASPARAGUS WITH LEMON



Roasted Asparagus with Lemon image

Categories     Citrus     Vegetable     Roast     Low Cal     Low/No Sugar     Lemon     Asparagus     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed

Steps:

  • Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ROASTED ASPARAGUS WITH A SESAME VINAIGRETTE



Roasted Asparagus with a Sesame Vinaigrette image

I learned to roast my asparagus from Nina Simonds, the expert on health giving Asian foods, and after trying it the first time, I've never turned back. I buy a full 1/2 pound and extract about four spears before roasting, to save for a stir-fry. Leftovers make a wonderful BLA (see below) or just a salad.

Number Of Ingredients 8

1/2 pound asparagus
1/2 teaspoon toasted sesame oil
1/2 teaspoon olive oil
Pinch of salt
1 scant tablespoon soy sauce
2 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
3/4 teaspoon sugar

Steps:

  • Trim the tough ends off the asparagus. Lay the spears on a baking tray lined with aluminum foil or Silpat, and drizzle the sesame and olive oils over. Salt lightly. Roll the spears over to coat all sides. Put the pan in a preheated 475° oven, and roast the asparagus for 12 minutes. Meanwhile, prepare the vinaigrette, and when the asparagus is done, pour some of it over the spears.
  • If you have leftover asparagus, try making what, according to the food writer David Nussbaum, the natives in Massachusetts-in the Connecticut River Valley, where asparagus is grown-call a BLA: a bacon, lettuce, and asparagus sandwich with mayonnaise. It's delicious.

ROASTED ASPARAGUS WITH LEMON AND GOAT CHEESE



Roasted Asparagus with Lemon and Goat Cheese image

After you try this recipe, it will be difficult to make asparagus any other way. You'll see how roasting the asparagus brings out exquisite flavors that are enhanced by just the right amount of goat cheese and lemon.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1 tablespoon olive oil
½ cup Swanson® Vegetable Broth
3 ounces soft goat cheese, crumbled
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the asparagus and oil in the pan. Season the asparagus as desired. Add the broth.
  • Roast the asparagus for 20 minutes or until tender, stirring once during cooking. Top with the cheese, lemon juice and lemon zest.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 6.8 g, Cholesterol 11.2 mg, Fat 6.7 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 3.3 g, Sodium 154.5 mg, Sugar 3.4 g

STEAMED ASPARAGUS WITH LEMON



Steamed Asparagus With Lemon image

Make and share this Steamed Asparagus With Lemon recipe from Food.com.

Provided by rochsann

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

1 lb asparagus, rinsed and trimmed
1/2 lemon

Steps:

  • Steam asparagus gently until tender, certainly not mushy.
  • Put asparagus in bowl, and squeeze lemon half over the asparagus until fairly well-covered.
  • Salt, pepper, and/or butter are optional, but I like the dish as is.

Tips:

  • To ensure even cooking, choose asparagus spears that are similar in thickness.
  • Trim the asparagus spears by snapping off the tough ends.
  • Toss the asparagus with olive oil, salt, and pepper before roasting to enhance their flavor.
  • Roast the asparagus at a high temperature (425°F) to caramelize the sugars and create tender-crisp spears.
  • Make sure the asparagus is roasted until it is bright green and slightly charred.
  • For a flavorful vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  • Drizzle the vinaigrette over the roasted asparagus before serving for a tangy and refreshing taste.
  • Garnish the asparagus with fresh herbs such as parsley or chives for an extra layer of flavor and color.

Conclusion:

Roasted asparagus with lemon vinaigrette is an easy and delicious side dish that can be enjoyed as part of a healthy meal. The simple yet flavorful ingredients allow the natural taste of the asparagus to shine through. This dish is also versatile, as it can be served warm or at room temperature, making it perfect for both casual gatherings and formal occasions. With its vibrant color and delightful taste, roasted asparagus with lemon vinaigrette is sure to impress your family and friends.

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