Go Back
+ servings

Roasted Asparagus With Shallot Vinaigrette

This Roasted Asparagus With Shallot Vinaigrette is quick and easy to make and is absolutely bursting with flavor. It's the perfect springtime side dish!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4
Calories: 108kcal
Author: Michelle / Now Cook This!


For the Roasted Asparagus:

  • 1 pound fresh asparagus spears
  • 2 teaspoons olive oil
  • salt and pepper, to taste

For the Shallot Vinaigrette:

  • 2 tablespoons finely diced shallots
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh-squeezed lemon juice
  • 2 tablespoons olive oil
  • salt and pepper, to taste


Roast the Asparagus:

  • Preheat the oven to 425°F.
  • Cut the tough ends off of the asparagus.
    Tip: To determine where to make the cut, hold one of the spears in the middle with one hand and at the bottom with the other hand and bend until the spear snaps. Line up that piece of asparagus with the others and cut them to that same size.
  • Place the asparagus spears on a large baking sheet. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to evenly coat the asparagus with the oil, salt and pepper.
  • Spread the asparagus out on the baking sheet in one layer, leaving space in between each spear if possible.
  • Roast in the middle of the oven for 10 to 12 minutes or until the asparagus is crisp-tender when pierced with a fork).
    Note: The bottoms of the asparagus may get a little golden brown on the bottom, but the tops likely won't have any brown color, which is how we want them for this recipe. We're looking for that crisp-tender texture rather than color.

Make the Vinaigrette:

  • While the asparagus is roasting, place the shallots, Dijon mustard, and lemon juice in a small bowl and stir to combine. While whisking constantly, slowly pour in the olive oil and whisk until well-combined.
  • Place the roasted asparagus on a serving dish and evenly drizzle the vinaigrette over the spears, Serve hot or at room temperature.

Recipe Notes

  • Instead of making the vinaigrette in a bowl with a whisk, you can put all the ingredients in a jar with a tight-fitting lid and just shake it until well-combined.
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!