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I made this easy roasted asparagus lemon recipe on a blog trip I went on last week. It was so simple and delicious that I wanted to let you know about it so you could try it. I’m always looking for simple recipes with great taste I can make for the holidays. There’s enough craziness going on during the holidays without making anything too complicated. You’ll love this asparagus recipe!
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Roasted Asparagus Lemon Recipe
Asparagus is one of the vegetables we almost always serve during the holidays. Since it tends to be a bit more expensive than the traditional peas and carrots, we enjoy it during the holidays as a treat or in the spring when the prices are lower. Another favorite spring recipe of mine is my Schnitz Un Knepp recipe.
For the best flavor, I really enjoy oven roasting our asparagus. Never boil it because it can become mushy. Steaming is great, but during the holidays we are always short on burner space on the stove top. It’s just so much easier to toss it on a pan and roast it in the oven for a few minutes.
You won’t believe how delicious this recipe is and it’s so simple to make. You can prepare the vinaigrette ahead of time and keep it in the refrigerator to save even more time when preparing dinner. Then just toss the asparagus on the foil-lined sheet and you’re ready to go. You can even cook this in the oven at the same time your meat is cooking. If you have extra asparagus left over, you may want to try this homemade cream of asparagus soup.
This is the perfect holiday side dish when you’re short on time. You can serve it with turkey, ham, pork or beef depending on the type of main dish you plan on having. What’s your favorite way to serve asparagus? Or, why not try this Schnitz un Knepp.
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Ingredients
- One bunch of asparagus
- 2 tbsp white wine vinegar
- 1 lemon (1 tbsp juice)
- 1 tbsp of mustard
- 1/4 cup olive oil
- 1 tbsp real maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven to 375F.
- Put asparagus on cookie sheet lined with foil.
- Drizzle asparagus with olive oil and lemon juice
- Roast in oven 9 minutes or until cooked through but firm.
- Mix 1/4 cup olive oil, mustard, white wine vinegar, and maple for vinaigrette.
- Serve with vinaigrette.
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Ellen is a busy mom of a 20-year-old son and 25-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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