Roasted Asparagus With Lemon Dressing
- Servings: 4.
While asparagus is now a year-round vegetable, it's at its best in the early summer when these green tender stalks are locally grown and have their best flavor. It roasts quickly, the high heat concentrating its taste and letting it combine well with and stand up to a bright lemon dressing.
You can use either pencil-thin stalks or thicker ones but you'll need to adjust the cooking time depending on their thickness.
- 2 pounds green asparagus
- 4 to 5 tablespoons extra virgin olive oil
- 1 1/2 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- Pre-heat oven to 400° F.
- Cut or snap off the woody end of the asparagus stalks. Use a vegetable peeler to cut off any remaining marks or woody sections. Wash the asparagus thoroughly, including the tips which can be sandy. Dry the asparagus completely using paper towels.
- Spread the asparagus stalks in a single layer in a rimmed sheet pan and drizzle with 1 to 2 tablespoons of olive oil. Sprinkle with a small pinch of salt and several grinds of black pepper. Use your hands to toss to coat the asparagus, keeping them in a single layer.
- Roast for 10 to 20 minutes, depending on the thickness of the asparagus, until the stalks are completely tender and the edges and tips have begun to caramelize.
- Remove from the oven and let cool to room temperature.
- In a small bowl combine the lemon juice, red wine vinegar, Dijon mustard, a pinch of salt and several grinds of black pepper and using a fork or small whisk, stir to combine until the salt has dissolved and the mustard has broken up. Continuing to whisk, add the remaining 3 tablespoons of olive oil.
- Pour the dressing over the cooled asparagus. If you make the dressing in advance, remember to re-whisk it before pouring.
- This can be either served immediately or left to marinade for up to 1 hour.