Roasted asparagus tossed with a quick vinaigrette with fresh lemon, herbs and garlic. An easy and quick side that’s way more interesting than regular roasted asparagus!
- 1 pound fresh asparagus
- 2 tablespoons plus 2 teaspoons extra virgin olive oil, divided (see note 1 for oil alternatives)
- 1/2 teaspoon kosher salt, or to taste, plus more for sprinkling
- black pepper, to taste
- 2 tablespoons lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/3 cup chopped fresh herbs (see note 2 for herb suggestions)
- 1 clove garlic, minced
- optional garnish: additional fresh herbs and lemon slices
- Preheat the oven to 450 degrees.
- Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle the 2 tsp. oil over the asparagus and toss gently to coat. Spread the asparagus out evenly on the baking sheet and sprinkle them with salt and pepper.
- Place the baking sheet in the preheated oven and roast for 10 – 12 minutes until the asparagus are tender and slightly browned on the tips. (If your asparagus are very thin, begin to check on them after they have been cooking for about 7 – 8 minutes to make sure they don’t overcook. If your asparagus are very large, they may take a little longer than 12 minutes.)
- While the asparagus are roasting, begin the vinaigrette. In a small bowl, whisk together the 2 tbsp. oil, lemon juice, 1/2 tsp. kosher salt, a pinch of black pepper, lemon zest and minced garlic. Add in the fresh chopped herbs, stir to combine. Set aside.
- When the asparagus are finished roasting, remove them from the oven but leave them on the baking sheet. Give the vinaigrette another stir, and then drizzle about 3/4 of the vinaigrette over the asparagus. Toss gently with tongs to coat the asparagus with the vinaigrette.
- Remove the asparagus to a serving platter, and drizzle the remaining vinaigrette over top. Garnish with additional fresh herbs and lemon slices (optional) and serve immediately.
- I used extra virgin olive oil to both roast the asparagus and for the vinaigrette. If you don’t like roasting with extra virgin olive oil, you can use any other neutral oil, like vegetable oil, canola oil, etc. But, I do really recommend extra virgin olive oil for the vinaigrette if you’ve got it, because it really enhances the flavor of the dressing. Otherwise, you can use a neutral oil.
- Dill, chives, parsley, cilantro, mint, basil, scallions, cilantro, or a combination of any of these would work well. Although, if using mint, you may want to mix it with another herb because the flavor is rather strong (unless you really like mint!). Avoid woodier herbs like rosemary and thyme because these can also be overpowering.
Keywords: asparagus, roasted asparagus, lemon herb asparagus, lemon herb vinaigrette, easy asparagus recipe, fast asparagus recipe