Roasted Asparagus with Lemon

In honor of Tuesday, May 24th being National Asparagus Day, we wanted to share an asparagus recipe with you. Whether asparagus is a staple in your weekly menu or you’ll be trying it for the first time, this simple recipe will give you a taste of summer!

This recipe comes from the Food Network and is courtesy of Melissa D’Arabian. (Find the original recipe here: https://www.foodnetwork.com/recipes/melissa-darabian/roasted-asparagus-with-lemon-vinaigrette-recipe-1948755)

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Servings: 4 servings

Ingredients:

• 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

Instructions:

Step one: Preheat the oven to 400 degrees F.

Step two: 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.

Step three: 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.

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

Recipe originally posted by Melissa D’Arabian on FoodNetwork.com.

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