So happy when I see fresh asparagus in the market! I’m fussy about asparagus; it has to be slender, bright green and firm with purplish tips or I walk right by. And white asparagus? Just looks wrong, doesn’t it? Maybe someone can convince me otherwise, but for now, no white asparagus for me. This recipe can be filed in my “rarely makes it out of the kitchen” file. Whoever is around in my house knows what I’m making and they appear in the kitchen and eat it as soon as I pour the dressing over the asparagus. So my advice is to make a double recipe to keep everyone happy.
Prep the asparagus by rinsing it completely and trimming off the ends. Arrange it on a baking sheet lined with parchment paper.
Pouring the dressing over the asparagus as it comes out of the oven creates a lovely aroma.
This recipe can be made into a main dish by serving it over creamy mashed potatoes. The balsamic dressing and shallots are a great complement to the potatoes.
This salad goes well with this savory dish:
Green Salad with Preserved Lemon Vinaigrette
Roasted Asparagus with Balsamic-Shallot Vinaigrette
Prep
Cook
Total
Yield 4 servings
Ingredients
- 1 lb. fresh asparagus
- 2 teaspoons and 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon fine sea salt
- 1 teaspoon prepared Dijon mustard
- 1 tablespoon red balsamic vinegar
- freshly ground black pepper
- 1 tablespoon finely minced shallot
Instructions
Rinse the asparagus well, pat dry, and trim the woody ends of each spear. Spread the spears out on a baking sheet lined with parchment paper and sprinkle with 2 teaspoons of the olive oil and the salt. Roast in a 350° oven for about 15-18 minutes or until the spears look slightly shriveled. (You can also cook the asparagus on the stovetop in a large non-stick pan.)
While the asparagus is roasting, make the vinaigrette. Whisk together the 3 tblsp. olive oil, the mustard, the shallot, the vinegar and a few grinds of black pepper. Add a few drops (not more than 1/2 teaspoon) of warm water to encourage the dressing to blend completely. Whisk the dressing again just before pouring it over the hot asparagus.
Remove the asparagus from the oven and pour the dressing over the hot asparagus. Mix gently with a pair of tongs to distribute the dressing. This dish is best served immediately or at room temperature.
Courses Appetizer, side dish
2
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