Roasted Asparagus with Herb Vinaigrette

Asparagus roasted just until it’s tender crisp then dressed with notes of parsley, tarragon, and scallions blended into olive oil and champagne vinegar, creating a vibrant vinaigrette. With added tang from lemon and capers 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. 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 great side or salad for entertaining. The vinaigrette is full of bright flavors from parsley, tarragon, scallions, lemon and capers. Blended together in a wonderful olive oil and champagne vinegar and seasoned with dry mustard, garlic salt, kosher salt and freshly cracked black peppers. The flavors continue to meld together so making it ahead is a plus.

Toss everything for the vinaigrette in a jar and keep chilled until you’re ready to serve.

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

For the vinaigrette:

1 teaspoon dry mustard

1 teaspoon garlic salt

¼ to ½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Zest of 1 lemon, about 1 teaspoon

2 teaspoons lemon juice, about ½ lemon

2 tablespoons fresh chopped parsley leaves, Italian, curly leaf or a blend

2 tablespoons fresh chopped tarragon leaves

2 tablespoons thinly sliced scallion, about 1 scallion

1 tablespoon capers, plus extra for garnish

10 tablespoons extra virgin olive oil

3 tablespoons champagne or white wine vinegar

For the asparagus:

2 pounds fresh asparagus

1 to 2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

For the herb vinaigrette:

Add the dry mustard, garlic salt, ¼ teaspoon kosher salt and ½ teaspoon of the black pepper to a pint size jar.

Add the lemon zest and juice along with the chopped parsley, tarragon, scallions and capers.

Pour in the olive oil and champagne vinegar. Tightly close the lid and shake well to mix. Check for seasoning, adding the remaining kosher salt if needed. Refrigerate for at least one hour.

For the roasted asparagus:

Snap the tough ends off the bottom of the asparagus, trim if desired. Rinse and pat dry.

Spread the asparagus out in a single layer on a rimmed baking sheet, lined with a Silpat liner or foil. Drizzle the asparagus with olive oil, using enough toss to coat the spears. Sprinkle with kosher salt and 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 spear. Cool to room temperature or chill until you’re ready to serve.

For serving:

Arrange the roasted asparagus on a platter. Drizzle enough of the herb vinaigrette over the asparagus and sprinkle extra capers over the top. (You may have extra vinaigrette.)

Serve chilled or at room temperature.

Serves 6 to 8.