Roasted Asparagus with Lemon Vinaigrette

by | Apr 16, 2015 | All, Side Dishes

Roll out the welcome mat for spring with this Roasted Asparagus with Lemon Vinaigrette!

Roasted Asparagus with Lemon VinaigretteI think I bought asparagus three times last week. That’s kind of obscene, don’t you think?

I couldn’t help myself; the display was just too irresistible. All of these bright green, thin soldiers lined up in a water bath complete with floating lemon slices. It’s like they were beckoning me to take them home. So I did. Three times. We ate a lot of asparagus that week. Fortunately, spring asparagus requires little effort to make it shine, and this quick and easy Roasted Asparagus with Lemon Vinaigrette makes the most of one of spring’s best veggies.

Roasting asparagus couldn’t be simpler. Just a few minutes in a high heat oven greatly mellows the sometimes bitter taste of fresh asparagus. And you couldn’t ask for a better complement to this spring side dish than this tasty lemon vinaigrette. Simple toss your vinaigrette ingredients in a glass jar and give it a good shake. Dressing.Done. You’ll have some left over, but it’s so irresistible that I’m pretty sure you won’t run out of ideas for things to drizzle it on. (Hint: think salads, roasted potatoes and salmon.)

Not interested in turning on the oven? The asparagus can be easily grilled instead. it’s also pretty darn good cold as part of a veggie antipasti platter. Just remember to slightly undercook the asparagus if you’re going to serve them cold. No one likes wimpy asparagus.

Yield: 4

Roasted Asparagus with Lemon Vinaigrette

Roasted Asparagus with Lemon Vinaigrette

Oregano, mustard and lemon vinagrette adds some great flavor to oven roasted asparagus.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes



  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, finely minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper

Roasted Asparagus:

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil


To make the vinaigrette:

  1. Combine vinegar through lemon juice in a small jar with a lid. Cover and shake to combine. Season to taste with salt and pepper.

To make the roasted asparagus:

  1. Preheat the oven to 400 degrees.
  2. Toss the asparagus with the olive oil and generously sprinkle with salt and pepper. Roast for 7-12 minutes, depending on the thickness of your asparagus. Be careful not to overcook it.

To serve:

  1. Place warm roasted asparagus on a platter and drizzle with desired amount of vinaigrette. Serve immediately.


Store leftover vinaigrette in the fridge for up to 2 weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 211Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 194mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 3g

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  1. Avatar

    we eat SO much asparagus in the spring – I buy it every chance I get, and I cannot wait to try it with this lemon vinaigrette

    • Avatar

      We do, too, Heather. Can’t get enough!

  2. Avatar

    I know what I’m having with tonight’s chicken. The store display looked so good I have lots to work with! Love those little green spears.

    • Avatar

      Hard to resist, isn’t it, Lynne? Enjoy!


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