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Fresh Roasted Asparagus Salad Recipe with Easy Zesty Lemon Vinaigrette

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A quick and easy salad featuring smoky roasted asparagus tossed in a bright, tangy lemon vinaigrette. Perfect as a fresh side dish for spring and summer meals.

Ingredients

Scale
  • 1 pound asparagus (about 450g), trimmed
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large lemon, zested and juiced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small garlic clove, minced (optional)
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • ¼ cup toasted almonds or pine nuts (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and pat dry 1 pound (450g) of asparagus. Trim off the tough, woody ends—usually about 1-2 inches from the bottom. Arrange them in a single layer on a rimmed baking sheet.
  3. Drizzle 2 tablespoons extra virgin olive oil over the asparagus. Sprinkle with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Toss gently to coat evenly.
  4. Place the baking sheet in the preheated oven. Roast for 12-15 minutes, turning once halfway through, until the stalks are tender with some caramelized spots and the tips are slightly crisp and golden.
  5. While the asparagus roasts, whisk together the zest and juice of 1 large lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 small minced garlic clove (if using) in a medium bowl. Slowly drizzle in 2 tablespoons olive oil while whisking vigorously to emulsify the dressing.
  6. Once the asparagus is done, let it cool slightly. Transfer it to the mixing bowl with the vinaigrette and toss to coat evenly before it cools completely.
  7. Stir in 2 tablespoons chopped fresh parsley or basil and ¼ cup toasted almonds or pine nuts if desired.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  9. Serve immediately or chill for 15-20 minutes to allow flavors to meld.

Notes

Do not overcrowd the baking sheet to ensure asparagus roasts instead of steaming. Use fresh lemon zest and juice for best flavor. Toast nuts in a dry skillet over medium-low heat for 3-5 minutes until golden and fragrant. Toss asparagus with vinaigrette while still warm for better absorption. Can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: asparagus salad, roasted asparagus, lemon vinaigrette, easy salad, spring salad, summer salad, healthy side dish, vegetarian, gluten-free, vegan option

Find it online: https://tastytuck.com/fresh-roasted-asparagus-salad-recipe-with-easy-zesty-lemon-vinaigrette/