Spring asparagus shines when it's roasted with a lemony dressing and sweet spring onions. Serve this as a delicious side or use as a topping for pizza or pasta.
Over at Burp! we add it to a delicious grilled Gruyere sammich. And then we pair it with tortellini and oil-cured olives for a wonderful spring pasta dish.
Lemony Roasted Asparagus
1 lb medium to large asparagus, trimmed and cut into 2-3 inch pieces
1 medium onion, thinly sliced (sweet onions are best here, but Spanish onions work well)
1 T olive oil
2 T melted butter
2 tsp lemon zest
1/4 cup fresh lemon juice
salt
black pepper
Preheat the oven to 450ºF
Whisk olive oil, butter, lemon juice, and lemon zest together in a small bowl. Add salt & pepper to taste. Toss vinaigrette with asparagus and onions and spread on a large roasting pan. Place in the oven for 15-20 minutes -- or until the asparagus is just tender and the vegetables are beginning to brown.
Over at Burp! we add it to a delicious grilled Gruyere sammich. And then we pair it with tortellini and oil-cured olives for a wonderful spring pasta dish.
Lemony Roasted Asparagus1 lb medium to large asparagus, trimmed and cut into 2-3 inch pieces
1 medium onion, thinly sliced (sweet onions are best here, but Spanish onions work well)
1 T olive oil
2 T melted butter
2 tsp lemon zest
1/4 cup fresh lemon juice
salt
black pepper
Preheat the oven to 450ºF
Whisk olive oil, butter, lemon juice, and lemon zest together in a small bowl. Add salt & pepper to taste. Toss vinaigrette with asparagus and onions and spread on a large roasting pan. Place in the oven for 15-20 minutes -- or until the asparagus is just tender and the vegetables are beginning to brown.
2 comments:
mmmmmmm anything with asparagus sounds good to me!!
I will try this, thanks!
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