Roasted Asparagus with Dijon-Lemon Vinaigrette
Drizzle a subtly-flavoured vinaigrette over roasted or grilled asparagus to create a "mmm good" side dish. Adapted from MyRecipes, the garlic can be used fresh, or if that's too pungent for you and your guests, roasted with the asparagus, or left out entirely. Adjust the quantities according the amount of asparagus you're cooking.
Here's another bright-tasting asparagus dish: Sauteed Asparagus & Peas, and an excellent broccoli side: Roasted Broccoli with Olive and Raisins. Back to Side Dishes.
Ingredients
2 pounds asparagus spears, trimmed
4 teaspoons olive oil, divided into 2 teaspoons and 2 teaspoons
1/2 teaspoon Kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 - 3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (optional)
Method
Preheat an over to 425 degrees or heat a barbecue to medium-high.
Trim the asparagus, chop the garlic finely and zest the lemon.
Combine the asparagus, 2 teaspoons of olive oil, and the Kosher salt in a large bowl, tossing well to coat. Arrange the asparagus mixture in a single layer on a baking sheet or in a pan on a barbecue. Bake for about 10-12 minutes or grill until crisp-tender. Alternately, saute the asparagus over medium-high heat on a saucepan.
Combine the remaining 2 teaspoons of olive oil, the lemon rind, lemon juice, Dijon mustard, the garlic and the pepper in a small bowl, stirring with a whisk.
Arrange the asparagus on a platter; drizzle the vinaigrette mixture over the asparagus. Sprinkle with parsley, if desired.
Drizzle a subtly-flavoured vinaigrette over roasted or grilled asparagus to create a "mmm good" side dish. Adapted from MyRecipes, the garlic can be used fresh, or if that's too pungent for you and your guests, roasted with the asparagus, or left out entirely. Adjust the quantities according the amount of asparagus you're cooking.
Here's another bright-tasting asparagus dish: Sauteed Asparagus & Peas, and an excellent broccoli side: Roasted Broccoli with Olive and Raisins. Back to Side Dishes.
Ingredients
2 pounds asparagus spears, trimmed
4 teaspoons olive oil, divided into 2 teaspoons and 2 teaspoons
1/2 teaspoon Kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 - 3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley (optional)
Method
Preheat an over to 425 degrees or heat a barbecue to medium-high.
Trim the asparagus, chop the garlic finely and zest the lemon.
Combine the asparagus, 2 teaspoons of olive oil, and the Kosher salt in a large bowl, tossing well to coat. Arrange the asparagus mixture in a single layer on a baking sheet or in a pan on a barbecue. Bake for about 10-12 minutes or grill until crisp-tender. Alternately, saute the asparagus over medium-high heat on a saucepan.
Combine the remaining 2 teaspoons of olive oil, the lemon rind, lemon juice, Dijon mustard, the garlic and the pepper in a small bowl, stirring with a whisk.
Arrange the asparagus on a platter; drizzle the vinaigrette mixture over the asparagus. Sprinkle with parsley, if desired.