Vinaigrette Roasted Asparagus

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

Vinaigrette Roasted Asparagus

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!

Course Side Dish

Cuisine American

Difficulty Easy

Method Roasting

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 173kcal

Author Kaleb

Ingredients

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

Instructions

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

Video

Nutrition