Roastedasparaguswithlemonvinaigrettecourtesymelissadar Recipes

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
• Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE --COURTESY MELISSA D'AR

Steps:

• Preheat the oven to 400 degrees F.
• Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
• In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
• Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
• Meanwhile, make the vinaigrette, see Cooks Note:.
• In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
• Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

LEMON-ROASTED ASPARAGUS

Steps:

• Preheat oven to 375°F.
• Prepare asparagus. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
• Arrange asparagus in a baking pan with all spears in one layer.
• Drizzle with olive oil and lemon juice, season with salt and pepper and toss within baking pan to combine. Rearrange into one layer.
• Roast for 12-15 minutes or until crisp-tender.

ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Steps:

• Adjust oven rack to uppermost position and heat broiler.
• Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
• Cool asparagus 5 minutes and arrange on serving dish.
• Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.