I love roasted vegetables.
I might choose them over chocolate…
HAHA JUST KIDDING
But I really do love them! Roasted brussel sprouts are my #1 (I literally eat them like candy), but roasted asparagus takes a close #2. Oh and when you add an awesome lemon vinaigrette over top?! DELISH.
This is a great fancy(ish) recipe.
Or not. I mean I just make it for an everyday kind of meal. But I guess its versatile. (That sounds like a good vocabulary word).
Just try it. I know you will like it.
Roasted Asparagus with Lemon Vinaigrette
from Melissa d’Arabian
serves 4
3/4 pound fresh asparagus, woody stems removed
3 tablespoons extra-virgin olive oil, divided
Sea salt and ground black pepper to taste
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1. Preheat the oven to 400 degrees F.
2. Spread the stalks out on a baking sheet and drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast until tender but still firm and moist, about 10 minutes.
3. In a small bowl, whisk together the Dijon mustard and lemon juice. Slowly drizzle in 1 tablespoon of olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
4. Transfer the asparagus to a serving platter and drizzle with the vinaigrette.
♥This recipe is gluten-free!
