Serves: 6 to 10
Author note: If serving a crowd, this recipe is easily doubled. Roasting time may vary depending on the thickness of the asparagus. If using a thin asparagus, cut the roasting time by half. This recipe can be prepared up to eight hours in advance. Prepare the asparagus as instructed, up to the roasting step. Cover with plastic wrap or foil and place into the fridge. Be sure to remove the asparagus one hour before roasting to knock off the chill. The vinaigrette can be made three days in advance. Whisk the vinaigrette to reconstitute before topping the asparagus.
Ingredients
2 tbsp extra-virgin olive oil, divided
1 tsp kosher salt, divided
1/4 tsp black pepper
1 lb (2 bundles) asparagus, woody ends removed
3 tbsp rice wine vinegar
1 lemon
1 tbsp honey
1 tbsp finely chopped shallot
1/4 cup chopped basil
Instructions
Heat the oven to 425 degrees. In a large bowl, whisk together 1 tablespoon oil, 3/4 teaspoon kosher salt and the black pepper. Add the asparagus and toss to thoroughly coat.
On a rimmed sheet pan, arrange the asparagus in one layer. Place into the oven and roast for 8 minutes, toss and place back into the oven and roast for 5 minutes, for a total of 12 minutes.
While the asparagus roast, make the Lemon-Shallot Vinaigrette.
In a small bowl, whisk together the vinegar, lemon zest, lemon juice, honey, shallot and the remaining 1/4 teaspoon salt. Whisking constantly, slowly pour in the remaining 1 tablespoon of olive oil.
Remove the asparagus. Top with the basil and drizzle the vinaigrette, to preference, over the asparagus. Salt to taste. Serve warm, room temperature or chilled.
