Asparagus is a delightful vegetable that can be roasted to perfection and paired with a zesty lemon vinaigrette to create a dish that is both flavorful and visually appealing. The roasting process brings out the natural sweetness of the asparagus, while the lemon vinaigrette adds a bright and tangy flavor. This dish can be served as an appetizer or a side dish and is sure to be a hit at your next gathering. With its simple ingredients and easy preparation, this recipe is a must-try for any home cook.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR
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
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.
ROASTED ASPARAGUS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Put the asparagus on a baking sheet, drizzle on the oil, sprinkle on the salt and pepper and toss. Roast until tender and browning at the edges, about 20 minutes.
ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE
Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8
SHAVED ASPARAGUS WITH PARMESAN VINAIGRETTE
Provided by Melissa Hamilton
Categories Salad Vegetable Appetizer Side No-Cook Easter Picnic Vegetarian Low Cal High Fiber Mother's Day Lunch Parmesan Asparagus Spring Healthy Low Cholesterol Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad.
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
ASPARAGUS WITH LEMON VINAIGRETTE
Categories Vegetable Appetizer Quick & Easy Low Sodium Summer Boil Gourmet
Yield Serves 6
Number Of Ingredients 2
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 WITH LEMON, PARMIGIANO AND HAZELNUTS
Provided by Anne Burrell
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
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 AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
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
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.
LEMON-ROASTED ASPARAGUS
Make and share this Lemon-Roasted Asparagus recipe from Food.com.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
- Arrange asparagus in a baking pan with all spears in one layer.
- Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
- Roast for 12-15 minutes or until crisp-tender.
ASPARAGUS WITH LEMON CAPER VINAIGRETTE
Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.
Provided by Gatorbek
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim ends of asparagus and place spears in a large skillet.
- Cover asparagus with water and add salt and 1 Tbsp lemon juice.
- Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
- Remove from heat and run under cold water to stop cooking.
- Prepare vinaigrette:.
- Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
- Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
- Toss asparagus with vinaigrette and serve.
- May be refrigerated and served within a couple hours, or served warm immediately.
ASPARAGUS VINAIGRETTE
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
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.
ZESTY MARINATED ASPARAGUS
Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.
Provided by KNITMAMA
Categories Side Dish Vegetables Asparagus
Time 3h
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
- Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 18 g, Fat 27.5 g, Fiber 4.4 g, Protein 5.1 g, SaturatedFat 3.1 g, Sodium 1782.6 mg, Sugar 5.7 g
ROASTED ASPARAGUS WITH BALSAMIC VINEGAR
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
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
ROASTED ASPARAGUS WITH LEMON
Categories Citrus Vegetable Roast Low Cal Low/No Sugar Lemon Asparagus Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 4
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.
SAUTEED ASPARAGUS WITH LEMON
Try this side with seared steak, roasted lamb or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 5 g, Protein 5 g
Tips:
- Choose fresh, tender asparagus spears with tightly closed tips.
- Trim the asparagus by snapping off the woody ends.
- Use a vegetable peeler to remove any tough outer skin from the asparagus spears.
- Toss the asparagus with olive oil, salt, and pepper before roasting.
- Roast the asparagus at a high temperature (425°F) for 10-12 minutes, or until tender-crisp.
- Make the lemon vinaigrette while the asparagus is roasting.
- To make the lemon vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Drizzle the lemon vinaigrette over the roasted asparagus before serving.
- Garnish the roasted asparagus with grated Parmesan cheese and chopped parsley.
Conclusion:
Roasted asparagus with lemon vinaigrette is a simple yet delicious side dish that can be enjoyed year-round. It's a great way to add some healthy vegetables to your meal. The lemon vinaigrette adds a bright, tangy flavor to the asparagus, and the Parmesan cheese and parsley add a touch of richness and freshness. This dish is sure to be a hit at your next gathering.
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