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, this chilled side - topped with chopped hard-boiled eggs – is as beautiful to the eye as it is to the palate!
Equipment
- Rimmed baking sheet
Ingredients
- 1 teaspoon 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 tablespoons capers, plus extra for garnish
- 10 tablespoons extra-virgin olive oil, divided
- 3 tablespoons 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
Instructions
- 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:
- Preheat oven to 400-degrees.
- 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 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.