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Roasted Asparagus with Herb Vinaigrette

Roasted Asparagus with Herb Vinaigrette

Asparagus roasted just until it’s tender crisp then dressed with notes of parsley and tarragon in a luscious vinaigrette. Added tang from lemon and capers then topped with chopped hard-boiled eggs – this chilled side is as beautiful to the eye as it is to the palate!

This is an updated version of a dish my Mom made. One big improvement is the roasted asparagus. Many older recipes used canned asparagus – not nearly as appealing as fresh asparagus.

It’s a great side for entertaining. The vinaigrette is full of bright spring flavors from parsley, tarragon, scallions, lemons and capers. Blended together in a wonderful olive oil and champagne vinegar, the flavors continue to meld together so making it ahead is a plus.

Roast the asparagus with a simple toss of olive oil, a sprinkling of kosher salt and a dash or two of freshly cracked pepper.

It’s a side, it’s a salad and it can be served well chilled or at room temperature. And it’s always dazzling and delicious!

Roasted Asparagus with Herb Vinaigrette

1 teaspoon dry mustard

1 teaspoon garlic salt

1 teaspoon freshly cracked black pepper, divided

Zest of 1 lemon, about 1 teaspoon

2 tablespoons fresh chopped parsley

2 tablespoons fresh chopped tarragon

2 tablespoons thinly sliced scallion, about 1 scallion

1 tablespoon capers, plus extra for garnish

10 tablespoons extra-virgin olive oil, divided

3 tablespoon champagne or white wine vinegar

2 bunches fresh asparagus, about 2 pounds

1 teaspoon kosher salt

2 teaspoons lemon juice, about ½ lemon

2 hard-boiled eggs, chopped

For the herb vinaigrette:

Combine the dry mustard with the garlic salt and ½ teaspoon of the black pepper.

Add the lemon zest, parsley, tarragon, scallions and capers.

Whisk in 6 tablespoons of the olive oil and the champagne vinegar. Cover and refrigerate for at least one hour.

For the roasted asparagus:

Snap the tough ends off the bottom of the asparagus. Rinse and pat dry.

Spread the asparagus out in a single layer on a rimmed baking sheet. (Lining the baking sheet with heavy-duty foil makes for easy cleanup.) Drizzle the remaining olive oil over the asparagus, toss to coat well.

Sprinkle with the kosher salt and remaining ½ teaspoon black pepper. Roast in a 400-degree oven for 15 minutes or if the stalks are thin, roast for about 10 minutes – just until the tip of a sharp knife easily pierces the stem.

Cool or chill.

For serving:

Arrange the roasted asparagus on a platter. Squeeze the juice from half of a lemon over the asparagus. Top with the chopped hard-boiled eggs.

Drizzle the herb vinaigrette over the asparagus and sprinkle about the remaining capers over the top.

Serve chilled or at room temperature.

Serves 8.

Roasted Asparagus with Herb Vinaigrette, courtesy of Preserving Good Stock

April 5, 2019
: Serves 8.

Asparagus, roasted just until it’s tender crisp then dressed with notes of parsley and tarragon in a luscious vinaigrette. Added tang from lemon and capers, this chilled side - topped with chopped hard-boiled eggs – is as beautiful to the eye as it is to the palate!

By:

Ingredients
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly cracked black pepper, divided
  • Zest of 1 lemon, about 1 teaspoon
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped tarragon
  • 2 tablespoons thinly sliced scallion, about 1 scallion
  • 1 tablespoon capers, plus extra for garnish
  • 10 tablespoons extra-virgin olive oil, divided
  • 3 tablespoon champagne or white wine vinegar
  • 2 bunches fresh asparagus, about 2 pounds
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon juice, about ½ lemon
  • 2 hard-boiled eggs, chopped
Directions
  • Step 1 For the herb vinaigrette:
  • Step 2 Combine the dry mustard with the garlic salt and ½ teaspoon of the black pepper.
  • Step 3 Add the lemon zest, parsley, tarragon, scallions and capers.
  • Step 4 Whisk in 6 tablespoons of the olive oil and the champagne vinegar. Cover and refrigerate for at least one hour.
  • Step 5 For the roasted asparagus:
  • Step 6 Snap the tough ends off the bottom of the asparagus. Rinse and pat dry.
  • Step 7 Spread the asparagus out in a single layer on a rimmed baking sheet. (Lining the baking sheet with heavy-duty foil makes for easy cleanup.)
  • Step 8 Drizzle the remaining olive oil over the asparagus, toss to coat well.
  • Step 9 Sprinkle with the kosher salt and remaining ½ teaspoon black pepper.
  • Step 10 Roast in a 400-degree oven for 15 minutes or if the stalks are thin, roast for about 10 minutes – just until the tip of a sharp knife easily pierces the stem.
  • Step 11 Cool or chill.
  • Step 12 For serving:
  • Step 13 Arrange the roasted asparagus on a platter. Squeeze the juice from half of a lemon over the asparagus.
  • Step 14 Top with the chopped hard-boiled eggs.
  • Step 15 Drizzle the herb vinaigrette over the asparagus and sprinkle about the remaining capers over the top.
  • Step 16 Serve chilled or at room temperature.


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