Roasted Asparagus with Citrus Vinaigrette

Diane's Recipes

Serves 4-6

Roasted Asparagus with Citrus Vinaigrette

2 pounds fresh medium asparagus spears, trimmed

1 tablespoon olive oil

Salt and freshly ground black pepper

1 teaspoon grated lemon zest, for garnish

2 tablespoons finely chopped parsley, chives or basil

1. Preheat the oven to 450F. Place the spears on a baking sheet and toss with the oil and salt and pepper so they are evenly coated.

2. Roast for about 12 minutes or until tender, very slightly browned. The time will depend upon how thick the asparagus are.

3. Remove from the oven and place on a serving plate. Spoon over the Citrus Vinaigrette and garnish with the lemon zest and herbs. Serve.

Citrus Vinaigrette

This vinaigrette is chock fuII of fresh herbs that will liven up any variety of salad greens, fresh vegetables, cold seafood, chicken, or pasta salads. This may be prepared and kept up to I week in the refrigerator. Whisk before using.

Makes 1 cup

I medium shallot, finely chopped

1 medium garlic clove, minced

½ teaspoon grated lemon zest

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon finely chopped basil

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

3 tablespoons red wine vinegar

3/4 cup olive oil

Salt and freshly ground black pepper

1. Combine the shallots, garlic, lemon zest, parsley, chives, basil, Dijon mustard, lemon juice, and red wine vinegar in a medium bowl and whisk until well blended. (Or place in a food processor fitted with a steel blade and process until well blended.)

2. Slowly pour in the olive oil, whisking continuously (or pro cessing) until blended. Add the salt and pepper and taste for seasoning.

 

Keywords: asparagus, roasted asparagus, citrus vinaigrette

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