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 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 pounds fresh asparagus, about 2 bunches

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 to room temperature or chill until you’re ready to serve.

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 the remaining capers over the top.

Serve chilled or at room temperature.

Serves 6 to 8.