Can I make this recipe with frozen asparagus?

Fresh asparagus works best for roasting. Frozen asparagus contains too much moisture and tends to become mushy rather than caramelized when roasted. If fresh isn't available, I'd recommend steaming frozen asparagus instead and then applying the toppings and vinaigrette.

How do I know when asparagus is done roasting?

Perfectly roasted asparagus should be tender enough to easily pierce with a fork but still have some structure and bite. Look for light browning on the outside and a vibrant green color. If your asparagus bends limply when picked up, it's overcooked.

What can I substitute for feta cheese if I don't have it?

Goat cheese makes an excellent substitute with its creamy texture and tangy flavor. Shaved parmesan or ricotta salata would also work beautifully. For a dairy-free version, try sprinkling with nutritional yeast or simply omit the cheese entirely.

Can I use bottled lemon juice for the vinaigrette?

While bottled lemon juice will work in a pinch, fresh lemon juice makes a noticeable difference in the brightness and flavor of the vinaigrette. Fresh lemons also provide zest, which can be added to the dressing for extra lemon flavor if desired.

Roasted Asparagus with Lemon Vinaigrette Recipe

Description

A delicious and simple recipe for roasted asparagus, complemented with a tangy lemon chive vinaigrette and topped with crumbled feta and fresh green onions – a perfect side dish for any meal.

Ingredients

Units Scale

For the Asparagus

- 1 pound asparagus, woody ends trimmed off
- 1 tablespoon olive oil
- kosher salt and pepper, to taste
- garlic powder for sprinkling
- 1/3 cup crumbled feta cheese
- 4 green onions, thinly sliced

For the Lemon Chive Vinaigrette

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons dijon mustard
2 garlic cloves, finely minced or pressed
2 tablespoons chopped chives
kosher salt and pepper, to taste
1/2 cup extra virgin olive oil

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Instructions

Preheat the oven: Preheat your oven to 425 degrees F, ensuring it is hot enough to roast the asparagus properly.
Prepare the asparagus: Place the asparagus on a baking sheet in a single layer. Drizzle the olive oil over the top and toss the asparagus to coat evenly. Season with salt, pepper, and a light sprinkling of garlic powder.
Roast the asparagus: Roast the asparagus in the oven for 15 to 18 minutes, or until it becomes golden, toasty, and slightly crisp.
Add the cheese and vinaigrette: Once the asparagus is out of the oven, immediately top it with crumbled feta cheese. Drizzle the lemon chive vinaigrette over the top and garnish with the sliced green onions.
Prepare the vinaigrette: In a bowl, whisk together the lemon juice, red wine vinegar, honey, dijon mustard, minced garlic, chopped chives, and a pinch of salt and pepper. Gradually stream in the olive oil while whisking continuously until the dressing is fully emulsified. This can be made ahead and stored in the fridge for a few days if needed.
Serve: Serve the roasted asparagus warm as a flavorful side dish to complement your main course.

Notes

You can prepare the vinaigrette ahead of time and store it in the refrigerator for up to three days.
Feel free to adjust the seasoning to taste, adding more garlic powder or lemon juice if desired.
This dish pairs wonderfully with grilled chicken, fish, or a hearty vegetarian main course.

Nutrition

Serving Size: 1/4 recipe
Calories: 200
Sugar: 5g
Sodium: 150mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg