Asparagus with Lemon-Shallot Vinaigrette
Well, hello Spring! That’s what a batch of these Asparagus with Lemon-Shallot Vinaigrette has me saying!
They’re so light and lemony and GREEN!
A real wakeup for those winter tastebuds!
Perfectly seasonal and super, super easy to make. Wonderful to serve as a weeknight side but special enough to serve at your most festive gatherings!
While the asparagus broils, so that it gets all tender and slightly caramelized, you whip up the tangy lemon-shallot vinaigrette which is what takes this simple side from tasty, but ordinary, to out-of-this-world delicious!
And all in under 20 minutes…
Make these tonight and give Spring a big warm welcoming hello too!!
Asparagus with Lemon-Shallot Vinaigrette
Makes 6-8 servings
Prep Time: Under 20 minutes
Ingredients
For the asparagus
2 pounds asparagus, preferably ones on the thinner side, ends trimmed
1 tablespoon extra-virgin olive oil
Pinch or two of kosher salt and black pepper
For the vinaigrette
¼ cup extra-virgin olive oil
1 small shallot, minced
Handful of fresh parsley, minced
The grated zest of 1 lemon, plus 1 tablespoon lemon juice
¼ teaspoon Dijon mustard
Kosher salt and black pepper
The Recipe
1. Adjust oven rack so it’s at the top or second rung from the top of the oven and preheat the broiler.
2. On a large rimmed baking sheet, toss the asparagus with the oil, salt and pepper and lay them out in a single layer. Broil for 5 minutes, then turn and broil on the other side, for another 5 minutes or so, until the asparagus is slightly browned and tender. Check often because these times depend on your oven and the thickness of the spears and you don’t want them to burn.
3. While the asparagus is cooking, make the vinaigrette. In a small bowl, whisk together the oil, shallot, parsley, and lemon zest and juice. Taste and season with salt and pepper.
4. When asparagus are done, drizzle the vinaigrette over the asparagus and serve immediately.
Enjoy!
Note: Recipe adapted from The Side Dish Bible by America’s Test Kitchen. I subbed in parsley for the thyme and cut the amount of oil in the vinaigrette—it really makes more than enough.
