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Vinaigrette Roasted Asparagus

Vinaigrette Roasted Asparagus | The Gray Boxwood

Vinaigrette Roasted Asparagus | The Gray Boxwood

Easter brings a change of course for me. Even if the weather is not cooperating, Easter Sunday means a springtime meal for my family: fresh flavors and the best of what spring had to offer. Asparagus is the first vegetable I usually harvest from the garden. And if Easter happens to fall early or the weather stays cool, grocers usually have it available. I think many have a bad view of soggy and limp asparagus, but if roasted it remains perfectly crisp, tender and has great flavor!

Vinaigrette Roasted Asparagus
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Ingredients
  1. 1/2 cup chopped leek
  2. 12 ounces asparagus, trimmed
  3. 4 tablespoons olive oil
  4. 2 tablespoons lemon juice
  5. 2 teaspoons Dijon mustard
  6. 1/2 teaspoon salt
  7. 1 teaspoon pepper
  8. 4 slices chopped prosciutto
  9. 2 hard boiled eggs
  10. 1 tablespoon minced tarragon
Instructions
  1. Preheat oven to 400 degrees.
  2. Chop the cleaned leek and place on large baking sheet.
  3. Follow with the asparagus. Wash the asparagus, trimming to ensure the woody ends are removed.
  4. Chop prosciutto and set aside.
  5. Prepare vinaigrette by whisking together the oil, lemon juice, mustard, salt and pepper. Pour over prepared leeks and asparagus. Toss and place in a single layer. Follow with the prosciutto.
  6. Place in preheated oven and roast until crisp tender, 15-25 minutes. The easiest way to check if the asparagus is done is to taste one or insert a knife and ensure it meets little resistance.
  7. Remove from oven cool slightly, 5 minutes.
  8. Top with chopped egg and tarragon.
The Gray Boxwood http://www.thegrayboxwood.com/
This is such a simple and delicious spring side dish!

Vinaigrette Roasted Asparagus | The Gray Boxwood

Vinaigrette Roasted Asparagus | The Gray Boxwood

Video and images by The Gray Boxwood

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  • Kait
    April 3, 2017 at 11:34 AM

    This looks so good! I’m going to have to try this soon!