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    You are in: Home / Recipes / Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar Recipe
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    Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    JT'sMom's Note:

    Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

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    Units: US | Metric

    For the Vinaigrette


    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
    3. 3
      In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
    4. 4
      Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really "skinny" stalks, be careful not to over roast them.
    5. 5
      Meanwhile, make the vinaigrette, see Cooks Note:.
    6. 6
      In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
    7. 7
      Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

    Ratings & Reviews:

    • on March 13, 2012


      Very easy & very flavorful. The lemon flavor was a tetch too strong (it was a big lemon with a lot of juice), so I added a splash more olive oil. I used Dijon mustard for the mustard. It went very well with salmon cakes & tiny red potatoes. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'ar

    Serving Size: 1 (103 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.0
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 9.1 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 2.0 g
    Sugars 1.7 g
    Protein 1.9 g

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