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Roasted Asparagus with Lemon Vinaigrette

One of the simplest Easter side dishes is this roasted asparagus with a quick lemon vinaigrette. You roast the asparagus and prosciutto, mix together a vinaigrette, and dress the entire thing. It’s easy but so delicious!

INGREDIENTS

- 2 lb asparagus, trimmed

- 5 tbsp olive oil, separated

- 1 1/4 tsp kosher salt, separated

- 3/4 tsp black pepper, separated

- 2 oz pkg prosciutto

- 2 tbsp minced shallot

- 1 tsp lemon zest

- 2 tbsp lemon juice

- 2 tsp Dijon mustard

- 3 large eggs, hardboiled and chopped

- 2 tbsp minced fresh herbs (parsley, dill, tarragon, or a mixture)

INSTRUCTIONS

- Preheat oven to 400°F. Trim and remove the woody ends of the asparagus, about 1 inch. Place on a parchment-lined baking. Toss with 2 tbsp olive oil to evenly coat the asparagus in the oil. Season with 3/4 tsp salt and 1/2 tsp black pepper. Lay the pieces of prosciutto over the asparagus. Roast in the preheated oven until the asparagus is crisp-tender and the prosciutto is crisp, 15-20 minutes. Remove from the oven and set it aside.

- Prepare the vinaigrette by whisking together the shallot, lemon zest, lemon juice, Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and remaining 3 tbsp olive oil.

- Place the prepared asparagus on a serving dish. Drizzle with the vinaigrette. Chop the prosciutto and sprinkle over the asparagus, followed by the chopped hardboiled eggs and herbs. Serve warm or at room temperature.

2024/3/26 Edited to

Roasted asparagus with lemon vinaigrette is not just a delightful recipe but also a healthy choice. Asparagus is rich in vitamins A, C, E, and K, and is a great source of fiber. Pairing it with lemon enhances its flavor and adds a dose of vitamin C. For a twist, consider adding different herbs like thyme or rosemary, which can complement the asparagus beautifully. Moreover, using freshly squeezed lemon juice instead of bottled can significantly elevate the taste. The addition of hardboiled eggs not only introduces protein but also a creamy texture that works well with the bright vinaigrette. When selecting asparagus, choose vibrant green stalks with firm tips for the best taste. Cooking them lightly keeps their crunchy texture and bright color. This dish is adaptable too; you can easily substitute prosciutto with bacon or omit it for a vegetarian version. Serving this dish at room temperature makes it perfect for potlucks or picnics, ensuring the flavors meld beautifully while being easy to transport. With its appealing colors and fresh taste, roasted asparagus with lemon vinaigrette will surely become a favorite in your spring recipe repertoire!

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