Healthy Roast Asparagus with Creamy Almond Vinaigrette

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Two 1-pound bunches thick asparagus, ends trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 tablespoons blanched sliced almonds
1 1/2 tablespoons lemon juice
1/4 teaspoon sugar
1 1/2 teaspoons lemon zest

Preheat the oven to 220°C. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.

Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.

Cook's Note: Garnish with your favorite fresh herb if you like: sliced basil, mint leaves or chopped parsley are all great choices.

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