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Roasted Asparagus with Lemon Vinaigrette

 


¾ pound fresh asparagus, woody stems removed
2 Tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Vinaigrette
½ teaspoon Dijon mustard
½ lemon, juiced
1 Tablespoon olive oil
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Preheat oven to 400° F.

In a large bowl, toss the asparagus in the olive oil, and 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, 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.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. This dish may be eaten warm or cold.

Makes 4 servings.


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