Roasted Lemon Garlic Asparagus

Roasted Lemon Garlic Asparagus

My favorite meals lately have been simple ones. Steak and this asparagus, pork chops and chili garlic broccoli… something easy, quick, and delicious. This dish especially will be making a frequent appearance at our dinner table. The roasted lemon garlic vinaigrette is amazing, and would go well on a salad, roasted fall vegetables, or even brussels sprouts.

Really, this recipe is just the vinaigrette. You can cook the asparagus however you like. I cooked it sous vide for 45 minutes in a 131 degree water bath with olive oil, salt, and pepper. You can just spread it out on a baking sheet in a 425°F oven and roast it for 10 minutes. The key to good roasted vegetables is to preheat your baking sheet in the oven. After all, you preheat your pans on the stove, why not in the oven? It’ll make for much better browned asparagus, broccoli, or whatever you’re roasting.

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Now for the lemon vinaigrette. Start by preheating the oven to 400°F. Peel the outer layers of skin off of the clove of garlic, leaving the whole bulb intact, then cut the top 1/4 to 1/2 inch off the head of garlic. Place on a square of foil, drizzle with 2 tablespoons of olive oil, wrap up in the foil, and place on a baking sheet. Cook for 15 minutes,  then rub the lemon halves briefly with olive oil, add them to the baking sheet cut side up, and bake for another 30 minutes.

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Once the lemons and garlic have cooled enough to handle, juice the lemons into a bowl (either using a juicer, through a strainer, or pick out the seeds afterward), and squeeze out three large cloves of garlic from the roasted bulb into the bowl. Add the mustard, honey, salt, and pepper, and whisk it all together to mix well. Make sure to bread up the clumps of roasted garlic, removing it and dicing it a bit if necessary.

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Once everything is evenly mixed, slowly drizzle the remaining 3 tablespoons of oil into the bowl while whisking constantly until an emulsion is formed. A note on whisking technique: a recent Cooks Illustrated article tested various techniques (circles, oval, side to side) and side to side was determined the most effective for creating an emulsion.

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Once the vinaigrette has emulsified, pour over your cooked asparagus and serve.

Roasted Lemon Garlic Asparagus

Roasted Lemon Garlic Asparagus
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Roasted Lemon Garlic Asparagus

Recipe adapted from Bewitching Kitchen
Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 228 kcal
Author Cooking Madly

Ingredients

  • 1 lemon Meyer, if available
  • 6 tablespoons plus 1 teaspoon olive oil divided
  • 1 clove garlic unpeeled
  • 1 teaspoon Dijon mustard
  • 2 teaspoon honey
  • 1/4 teaspoon plus 1/4 teaspoon salt divided
  • freshly ground black pepper to taste
  • 1 pound fresh asparagus ends trimmed

Instructions

  1. Preheat the oven to 400°F. Peel the outer layers of skin off of the clove of garlic, leaving the whole bulb intact, then cut the top 1/4 to 1/2 inch off the head of garlic. Place on a square of foil, drizzle with 2 tablespoons of olive oil, wrap up in the foil, and place on a baking sheet. Cook for 15 minutes, then rub the lemon halves briefly with olive oil, add them to the baking sheet cut side up, and bake for another 30 minutes.
  2. Once the lemons and garlic have cooled enough to handle, juice the lemons into a bowl (either using a juicer, through a strainer, or pick out the seeds afterward), and squeeze out three large cloves of garlic from the roasted bulb into the bowl. Add the mustard, honey, salt, and pepper, and whisk it all together to mix well. Make sure to bread up the clumps of roasted garlic, removing it and dicing it a bit if necessary.
  3. Once everything is evenly mixed, slowly drizzle the remaining 3 tablespoons of oil into the bowl while whisking constantly until an emulsion is formed. A note on whisking technique: a recent Cooks Illustrated article tested various techniques (circles, oval, side to side) and side to side was determined the most effective for creating an emulsion.
  4. Cook the asparagus. Toss with 1/4 tsp each salt and pepper and 1 tablespoon olive oil, then either roast it at 425° in an oven (make sure to preheat your pan before adding the asparagus), or cook it sous vide at 131°F for 45 minutes.
  5. When your asparagus is cooked, toss it with the vinaigrette.
Nutrition Facts
Roasted Lemon Garlic Asparagus
Amount Per Serving
Calories 228 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 163mg 7%
Potassium 266mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g 4%
Vitamin A 17.1%
Vitamin C 25.3%
Calcium 3.4%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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  • SallyBR June 30, 2014, 11:49 am

    GREAT! Thanks so much for the link to the Bewitching, loved it!

    I’ve made this roasted lemon vinaigrette quite a few times, and you are right, it is superb with many veggies – I like your suggestion of Brussels sprouts, why didn’t I think about it?

    I am quite tempted to use the sous vide for asparagus – last week I roasted asparagus and ruined their texture, they turned out so fibrous, it had never quite happened before, plus they had a slightly bitter flavor. Oh, well – cannot win them all.. can we? 😉

    • Cooking Madly June 30, 2014, 12:01 pm

      Thank you so much for this recipe! It’s amazing! FYI on the sous vide, the typical recipe calls for 140°F for 30 minutes, but I did it at 131 for 45 since that’s the temp I was cooking my steak at, so I just dropped the asparagus in with it. It was perfect for me, a little too crunchy for my fiancee, so you may need to adjust the cooking time based on your preferences. And yes, the Brussels sprouts idea sounds delicious! I’d probably quarter them, add some sliced almonds… mmm…