Roasted Asparagus with Lemon-Caper Sauce
No matter what time of year it is, when I ask my boyfriend what vegetable he would like to make with dinner, he always says asparagus. Most of the time I shut that down because it's not the right season, but lucky for us, asparagus season is now! This roasted asparagus with lemon-caper sauce is the perfect vegetable side dish to make in spring; it's bright, delicious, and incredibly easy to make.
Servings 4 people
Equipment
- Immersion blender
- Rimmed sheet pan
Ingredients
- 1 bunch asparagus
- 1 tablespoon olive oil
- Sea salt
- Fresh black pepper
- 1/4 cup shaved parmesan cheese
Lemon-Caper Sauce
- 3 tablespoons olive oil
- 1 tablespoon capers
- 1½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Fresh black pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set it aside.
- Remove the woody bottoms of the asparagus stalks. I just use my hands to snap the bottoms of the stalks off. Transfer the asparagus to the lined baking sheet and toss with 1 tablespoon of olive oil, sea salt, and fresh black pepper. Roast for 20 minutes, turning the asparagus halfway through.
- While the asparagus is roasting, make the lemon-caper sauce. Using an immersion blender, blend the 3 tablespoons of olive oil, capers, lemon juice, Dijon, sea salt, and fresh black pepper until emulsified and mostly smooth. You want to leave some chunks of capers in the sauce.
- Transfer the roasted asparagus to a serving platter, drizzle over the lemon-caper sauce, and then shave some fresh parmesan cheese right onto the asparagus. Serve immediately. The asparagus will keep in the fridge for a couple of days, but it is best enjoyed the day it is cooked.