Table of Contents
  1. Watch how to make this roasted asparagus recipe
  2. Vinaigrette Roasted Asparagus Recipe

Easter brings a change of course for me. Even if the weather is not cooperating, Easter Sunday means a springtime meal for my family: fresh flavors and the best of what spring had to offer. Asparagus is the first vegetable I usually harvest from the garden. And if Easter happens to fall early or the weather stays cool, grocers usually have it available. I think many have a bad view of soggy and limp asparagus, but if roasted it remains perfectly crisp, tender, and has great flavor!

This is such a simple and delicious spring side dish!

White serving platter with roasted asparagus and hardboiled eggs scattered on top with a yellow tablecloth underneath

More Easter recipes

Watch how to make this roasted asparagus recipe

White serving platter filled with roasted asparagus and hardboiled eggs all over the top

Vinaigrette Roasted Asparagus

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Sometimes it's the simplest dishes that have the greatest impact! This vinaigrette poured over roasted asparagus with hardboiled eggs on top is a delicious springtime treat, especially when asparagus is in season! Whether it's for Easter or just an ordinary weeknight, you are going to love this easy recipe!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings


  • ½ cup chopped leek
  • 12 oz asparagus trimmed
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • 1 tsp pepper
  • 4 slices chopped prosciutto
  • 2 hardboiled eggs
  • 1 tbsp minced tarragon


  • Preheat oven to 400°F.
  • Chop the cleaned leek and place it on a large baking sheet.
    ½ cup chopped leek
  • Follow with the asparagus. Wash the asparagus, trimming to ensure the woody ends are removed.
    12 oz asparagus
  • Chop prosciutto and set aside.
    4 slices chopped prosciutto
  • Prepare the vinaigrette by whisking together the oil, lemon juice, mustard, salt, and pepper. Pour over prepared leeks and asparagus. Toss and place in a single layer. Follow with the prosciutto.
    4 tbsp olive oil, 2 tbsp lemon juice, 2 tsp Dijon mustard, ½ tsp salt, 1 tsp pepper
  • Place in preheated oven and roast until crisp-tender, 15-25 minutes. The easiest way to check if the asparagus is done is to taste one or insert a knife and ensure it meets little resistance.
  • Remove from oven and cool slightly, 5 minutes.
  • Top with chopped egg and tarragon.
    2 hardboiled eggs, 1 tbsp minced tarragon


Serving: 1servingCalories: 173kcalCarbohydrates: 4.2gProtein: 11gFat: 12.9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.1gTrans Fat: 0gCholesterol: 79.3mgSodium: 742.9mgPotassium: 291.8mgFiber: 1.5gSugar: 1.7gVitamin A: 53.3IUVitamin C: 18.5mgCalcium: 33.4mgIron: 2.1mg
Course Side Dish
Cuisine American
Difficulty Easy
Method Roasting

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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