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Crispy Roasted Asparagus Salad with Easy Zesty Lemon Dijon Vinaigrette

crispy roasted asparagus salad - featured image
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A fresh, bright, and satisfying salad featuring crispy roasted asparagus and a tangy lemon Dijon vinaigrette. Perfect for a quick weeknight meal or a fancy side dish.

Ingredients

Scale
  • 1 pound (450 g) fresh asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 small clove garlic, finely minced (optional)
  • 1 tablespoon finely minced shallot
  • 2 tablespoons chopped fresh parsley or chives
  • ¼ cup shaved or grated Parmesan cheese (optional)
  • 2 tablespoons toasted almonds or pine nuts

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Trim the asparagus by snapping or cutting off the tough woody ends, about 1 to 2 inches from the bottom.
  3. Arrange the asparagus in a single layer on a large rimmed baking sheet.
  4. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper to taste. Toss gently to coat evenly.
  5. Roast in the oven for 12-15 minutes, flipping halfway through, until asparagus is tender but still crisp with a little char.
  6. While asparagus roasts, whisk together lemon juice, Dijon mustard, honey, minced garlic, and minced shallot in a small bowl.
  7. Slowly drizzle in 2 tablespoons olive oil while whisking to emulsify the vinaigrette. Adjust seasoning with salt and pepper.
  8. Once roasted, let asparagus cool slightly, then transfer to a mixing bowl and toss with the vinaigrette until evenly coated.
  9. Add fresh herbs, toasted nuts, and Parmesan cheese. Toss gently to combine.
  10. Serve immediately or at room temperature. The salad can also be enjoyed slightly chilled.

Notes

Use fresh, firm asparagus for best results. Avoid crowding the pan to prevent steaming. Flip asparagus halfway through roasting for even crispness. Whisk vinaigrette slowly adding olive oil to emulsify. Toss salad gently to maintain asparagus texture. For vegan version, omit Parmesan and substitute honey with maple syrup. Store dressing separately from asparagus if refrigerating leftovers.

Nutrition

Keywords: asparagus salad, roasted asparagus, lemon Dijon vinaigrette, healthy salad, easy salad recipe, spring salad, gluten-free salad, vegetarian salad

Find it online: https://flurpchef.com/crispy-roasted-asparagus-salad-recipe-easy-zesty-lemon-dijon-vinaigrette/