Best 8 Roasted Asparagus With Lemon Vinaigrette Recipes

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**Roasted Asparagus with Lemon Vinaigrette: A Delightful Side Dish**

Savor the freshness of spring with our roasted asparagus recipe, a delectable side dish that brings out the natural sweetness and vibrant green hue of asparagus. This simple yet elegant dish is complemented by a zesty lemon vinaigrette, creating a perfect balance of flavors. In addition to the classic roasted asparagus, we also offer variations such as roasted asparagus with Parmesan cheese, roasted asparagus with almonds, and roasted asparagus with bacon. These variations add extra layers of richness and texture, making them suitable for various occasions and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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

COLD ASPARAGUS WITH VINAIGRETTE



Cold Asparagus with Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 4

Basic boiled asparagus (recipe above)
1 tablespoon wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.;

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE



Asparagus With Lemon-Shallot Vinaigrette image

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

2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
1 tablespoon olive oil
salt & fresh ground pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
1 tablespoon thyme, minced
1/4 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt & fresh ground pepper

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

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.

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.

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.

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.

Tips:

  • Choose thick asparagus spears: Thicker spears will hold up better to roasting and won't get as limp.
  • Trim the asparagus properly: Cut off the tough ends of the asparagus spears, about 1 inch from the bottom.
  • Toss the asparagus with olive oil and salt before roasting: This will help the asparagus to brown and caramelize in the oven.
  • Roast the asparagus at a high temperature: 425°F (220°C) is ideal. This will help the asparagus to cook quickly and evenly.
  • Roast the asparagus until it is tender-crisp: The asparagus should still have a slight bite to it. If you overcook it, it will become mushy.
  • Make the lemon vinaigrette while the asparagus is roasting: This will give the flavors time to meld together.
  • Drizzle the asparagus with the lemon vinaigrette before serving: This will add a bright and tangy flavor to the asparagus.
  • Serve the asparagus warm or at room temperature: Both are delicious.

Conclusion:

Roasted asparagus with lemon vinaigrette is a simple but delicious side dish that can be enjoyed all year round. It is a healthy and flavorful way to get your daily dose of vegetables. The lemon vinaigrette adds a bright and tangy flavor to the asparagus, making it a perfect accompaniment to grilled meats, fish, or chicken.

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