Roasted Asparagus with Lemon Vinaigrette Courtesy Melissa D Ar
Brighten up your table with this vibrant and simple recipe for Roasted Asparagus with Lemon Vinaigrette, courtesy of Melissa D’Ar. This easy side dish features tender, oven-roasted asparagus lightly seasoned with olive oil, salt, and pepper, perfectly complemented by a zesty, homemade lemon vinaigrette infused with Dijon mustard, honey, and minced garlic. Ready in just 22 minutes, this flavorful dish is as quick as it is elegant, making it ideal for weeknight dinners or special occasions. Garnished with fresh parsley for an optional pop of color, this easy asparagus recipe is healthy, naturally gluten-free, and bursting with fresh, citrusy goodness. Pair it with roasted chicken or grilled fish for a complete and delicious meal.
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Recipe Information
Ingredients
- 1 pound Asparagus
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 whole Lemon, juiced
- 1 teaspoon Dijon mustard
- 1 whole Garlic clove, minced
- 1 teaspoon Honey
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Trim the tough ends off the asparagus by bending each stalk until it naturally snaps, or cut off about 1-2 inches from the bottom.
Place the asparagus stalks on a baking sheet lined with parchment paper or foil for easy cleanup.
Drizzle 1 tablespoon of olive oil over the asparagus and sprinkle with salt and pepper. Toss to coat evenly, then spread the asparagus out in a single layer.
Roast in the preheated oven for 10-12 minutes, or until the asparagus is tender and slightly browned on the tips.
While the asparagus is roasting, prepare the lemon vinaigrette. In a small bowl, combine the fresh lemon juice, Dijon mustard, minced garlic, honey, and the remaining 1 tablespoon of olive oil. Whisk until well combined and emulsified.
Taste the vinaigrette and adjust seasoning with additional salt or pepper, if needed.
Once the asparagus is roasted, remove it from the oven and transfer to a serving platter.
Drizzle the lemon vinaigrette over the roasted asparagus while still warm.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 15.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
