Roasted Asparagus with Lemon Vinaigrette

The citrus is already in bloom in Arizona, that’s one reason why we catch spring fever here a little bit earlier than most of the country…

The temps are nice, the sun is shining, and the major league baseball teams have started to show up for spring training here in the Valley. Baseball and hotdogs start cooking in March. We’re already starting to think about fresh produce and paleo grilling outside.

Now I know it’s not the same across the country. Some of you are still digging your cars out of the white stuff thanks to a passing snowplow.

But that doesn’t mean you can’t start getting a little taste of spring in your food. You don’t have to freeze when you cook this little side dish, just roast the asparagus in the oven for a few and toss on the vinaigrette. It’s that easy! 

I’m not one for heavy sauces on wonderful-tasting veggies. This is NOT a sauce. It’s a very light oil and vinegar mix that will give your roasted asparagus a little extra lemony bite. And of course, it’s all paleo and even Whole30 compliant. Hopefully, its sunny lemon taste will remind you spring is coming soon, along with short-sleeved shirts and all the lovely flavor and aromas of warm weather.

Take off the thermals and enjoy a bite of spring. :) Cook up some steak or yummy fish and you’re good to go!

Enjoy!

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Roasted Asparagus with Lemon Vinaigrette Recipe

A light oil and vinegar mix that give everything from fresh salads to grilled veggies an extra lemony bite

Course Dressing, Sauce

Cuisine American

Servings 4 people

Author by Trina

Ingredients

• 1 bunch fresh asparagus
• 2 tbsp white wine vinegar
• 1 tbsp dijon mustard
• 1 tbsp fresh-squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• Salt and lemon pepper (to taste)
• Optional: add a chopped parsley garnish

Instructions

Roasted Asparagus

• Preheat oven to 375º F
• Place asparagus on foil-lined cookie sheet
• Drizzle asparagus with a little olive oil, then sprinkle with salt and lemon pepper
• Roast in oven about 7-9 minutes (should still be firm – avoid overcooking)
• Transfer to serving dish
• Top with vinaigrette
• Garnish with fresh chopped parsley if desired

Lemon Vinaigrette

• In a small bowl, whisk white vinegar, dijon mustard and lemon juice together
• Next slowly whisk in the olive oil
• Season to taste with salt and pepper