Roasted Asparagus with Lemon Vinaigrette





Level: Easy

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Yield: 4 servings


3/4 pound fresh asparagus, woody stems removed

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Vinaigrette:

1/2 teaspoon Dijon mustard

1/2 lemon, juiced

1 tablespoon olive oil

Kosher salt and freshly ground black pepper




  1. Preheat the oven to 400 degrees F.

  2. In a large bowl toss the asparagus in 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.

  3. Meanwhile, make the vinaigrette: 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.

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


Nutritional Info


Calories: 112 calories

Total Fat: 10.5mg

Saturated Fat: 1.5mg

Cholesterol: 0mg

Sodium: 137mg

Carbohydrates: 4g

Dietary Fiber: 2g

Protein: 2g

Sugar: 2g






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