Roasted Asparagus with Lemon Vinaigrette
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.
Servings: 6 servings
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)
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 184kcal