Roasted Asparagus Salad with Parmesan and a Lemon Vinaigrette

Thursday 28 April 2011

One of the things I love most about Spring . . . next to the sunny days, flowers, rhubarb, bumbley bees and blue skies . . . is fresh aspagagus!!

I could eat it every night of the week and never get tired of it. I know you can get it all year round, but I prefer to only eat English Asparagus . . . in season. Nothing tastes better in all the earth.

It hasn't spent weeks being Shipped and held in warehouses before it reaches the shop shelves. In most cases it's only just been picked within a few days or so. The flavour is incredible!

Of course it would be even better if I had Asparagus growing in my back garden, but alas . . . I don't and so I buy it at the shops.

I just adore it roasted until it is crispy tender . . . the flavour is beautiful, and when you toss it with a tasty lemon, honey and mustard vinaigrette, some toasted almonds and flaked Parmesan Cheese, you have something very special indeed!

*Roasted Aspagarus Salad with Parmesan and a Lemon Vinaigrette*
Serves 6
Printable Recipe

A stunning springtime favourite with a delicious honey lemon vinaigrette dressing, shaved Parmesan cheese and crunchy toasted almonds!

For the vinaigrette:
2 lemons, halved crosswise
1 TBS Dijon mustard
1 shallot, peeled and finely minced
125ml extra virgin olive oil (1/2 cup)
1 to 2 TBS liquid honey
fine seasalt and freshly ground black pepper

For the Salad:
2 pounds of fresh aspagarus, trimmed of woody ends and
the points on the stems trimmed off
(They have a tendancy to be bitter at times)
50ml of extra virgin olive oil (1/4 cup)
1 1/2 ounces flaked almonds, toasted
7 ounces of Parmigiano Reggiano cheese, shaved

Heat your oven to 220*C/425*F/ gas mark 7. Toss the trimmed asparagus together with the olive oil and a sprinkling of salt and pepper on a rimmed baking sheet. Place into the heated oven and roast for about 12 minutes, until crispy tender.

While the asparagus is roasting make the dressing. Juice the lemons into a bowl, making sure you don't have any pips. Whisk in the shallots, honey and Dijon mustard. Slowly whisk in the olive oil until the mixture is emulsified. Season to taste with salt and pepper.

Divide the roasted Asparagus between six serving plates in a decorative way. Drizzle each with some of the vinaigrette, drizzling some on the plate as well. Sprinkle with the nuts and shaved Parmesan. Serve immediately.


  1. Well after the taste triumph of yesterday I am off to buy aparagus! will let you know how it goes.

  2. I'm loving the asparagus season. This recipe is next!

  3. Just beautiful! And I agree with you about the English asparagus! I bought some last week at the North End Market in London and it was gorgeous and tasted fantastic. Thanks for this simple, yummy recipe!!

  4. LOVE asparagus... your preparation is so simple and exquisite, Marie...mmm... I could eat some now! ;o) Happy Day, dear friend--LOVE YOU LOTS ((BIG HUGS))

  5. Ooooh...looks so springy and fabulous, Marie! Ours tends to be a bit tough to try some fresh English asparagus!

    Your corn relish looks so wonderful, too--so colorful and happy!

    Wishing you the most beautiful day, dear friend, and sending you so much love...


  6. Gorgeous recipe,
    Marie! I want it
    right this very
    minute....By this
    weekend, for sure!
    xx Suzanne

  7. You are definitely on a roll with these amazing salads, YUM. I love asparagus. Can't wait to try it.
    mary x

  8. Mmmm, I love asparagas and we should be in season here within the month.
    I will be saving this recipe to use as soon as I get the first batch!

  9. Oooooh, I do love roasted asparagus!! Hope you're enjoying all day plopped in front of the wedding festivities!!! I am going to enjoy all 6 blissful hours tomorrow via DVR!

  10. I have tried and enjoyed so many of your recipes, and I can't thank you enough for sharing. I simply cannot WAIT to try this one!

    I decided to share my blog award with you on my site. To pick it up, visit the url to the post HERE.


  11. This was a beautiful, light, fresh dish. I made it last night to accompany some grilled fish and it was perfect. It was simple to make and with new season's asparagus, it was quite delicious. Thumbs up from us!


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