Table of Contents
- Why I love this recipe.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other side dish recipes.
- Watch how to make this recipe.
- Have I Convinced You to Make This Recipe?
- Roasted Asparagus with Lemon Vinaigrette Recipe
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This roasted asparagus dish is a springtime recipe that can fill any need. It’s great as a side, an appetizer, or even as a standalone meal. The asparagus is tender yet has a crisp exterior. A light lemon vinaigrette is drizzled over the top, combined with fresh herbs and hardboiled eggs. Crispy prosciutto brings a balanced richness to this bright dish.
Why I love this recipe.
Even if the weather is not cooperating, Easter Sunday means a springtime meal for my family: fresh flavors and the best of what spring has 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. This recipe only enhances the asparagus to allow the flavor to shine through with a quick and simple preparation. Instead of steaming, the asparagus is roasted in the oven with Prosciutto until it is crisp-tender. A quick vinaigrette is drizzled over for a bright, fresh flavor and topped with hardboiled eggs and herbs. This can be a weekday meal or an Easter side dish and one that will become a staple in your house.
Everything you’ll need to make this recipe.
- Asparagus
- Fresh herbs
- Hardboiled eggs
- Prosciutto
Here’s how to make this recipe.
- Roast the asparagus. Trim off the woody ends of the asparagus. Place on a parchment-lined baking sheet. Drizzle olive oil over the top. Toss the asparagus in the oil, ensuring an even coating. Spread into an even layer and season with kosher salt and black pepper. Layer the pieces of prosciutto on top. Place in a preheated 400°F oven for 15 to 20 minutes.
- Make the vinaigrette. Dice the shallot. Add lemon zest and squeeze in the lemon, removing any seeds. Add in the Dijon mustard. Season with salt and black pepper. Add the olive oil and mix together.
- Assemble the dish. Place the asparagus on a plate. Drizzle the vinaigrette over the top. Chop the parsley, dill, and hardboiled eggs. Cut the prosciutto into large pieces. Add the eggs, prosciutto, and herbs, intermixing between the pieces of asparagus.
These pro tips will make this recipe a success.
- Cut off the woody ends of the asparagus. They are too hard to eat, so they need to be removed. However, don’t discard them. They work great in a stock.
- Use a mix of fresh herbs in the dish. Parsley and dill add brightness and provide a nice spring flavor. Tarragon is also a great addition to this dish. Fresh herbs have more flavor than ones that have been dried, and the difference is noticeable.
- Use a platter to serve this dish! This allows all the elements to mix well with the asparagus.
Frequently asked questions about this recipe.
Yes, you can use scallion or red onion instead. Scallions will provide a sweeter flavor that will match the shallot more closely.
Of course! Simply leave off the hardboiled eggs and prosciutto and serve the asparagus tossed with the lemon vinaigrette. For a bit of added texture, which will be lacking without the eggs and meat, add some toasted nuts or pine nuts.
Yes! Mix together the dressing and store in the refrigerator until ready to serve. The oil will separate, so a quick mix will be needed to emulsify everything.
It does not have to be roasted on the convection setting, but the added air movement does provide a bit more browning to all sides of the asparagus. If using the convection setting on the oven, the roasting time may be shorter.
You’ll love these other side dish recipes.
Watch how to make this recipe.
More Easter recipes
Lemon Meringue Pie
Classic Carrot Cake
Ham Balls
Monkey Bread
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Roasted Asparagus with Lemon Vinaigrette
Ingredients
- 2 lb asparagus trimmed
- 5 tbsp olive oil separated
- 1 ¼ tsp kosher salt separated
- ¾ tsp freshly ground black pepper separated
- 2 oz pkg prosciutto
- 2 tbsp minced shallot
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 3 large eggs hardboiled and chopped
- 2 tbsp minced fresh herbs (parsley, dill, tarragon, or a mixture)
Instructions
- Preheat oven to 400°F. Trim and remove the woody ends of the asparagus, about 1 inch. Place on a parchment-lined baking. Toss with 2 tbsp olive oil to evenly coat the asparagus in the oil. Season with ¾ tsp salt and ½ tsp black pepper. Lay the pieces of prosciutto over the asparagus. Roast in the preheated oven until the asparagus is crisp-tender and the prosciutto is crisp, 15-20 minutes. Remove from the oven and set it aside.2 lb asparagus, 5 tbsp olive oil, 1 ¼ tsp kosher salt, ¾ tsp freshly ground black pepper, 2 oz pkg prosciutto
- Prepare the vinaigrette by whisking together the shallot, lemon zest, lemon juice, Dijon mustard, ½ tsp salt, ¼ tsp black pepper, and remaining 3 tbsp olive oil.1 ¼ tsp kosher salt, ¾ tsp freshly ground black pepper, 2 tbsp minced shallot, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 2 tsp Dijon mustard, 5 tbsp olive oil
- Place the prepared asparagus on a serving dish. Drizzle with the vinaigrette. Chop the prosciutto and sprinkle over the asparagus, followed by the chopped hardboiled eggs and herbs. Serve warm or at room temperature.3 large eggs, 2 tbsp minced fresh herbs (parsley, dill, tarragon, or a mixture)
This looks so good! I’m going to have to try this soon!
Yup……..I’m making this for Easter!