Tuesday, March 27, 2012

Roasted Asparagus with Lemon Caper Vinaigrette

Serves 4
Recipe adapted from Dole.com
Husband-Tested in Alice’s Kitchen

My mother’s birthday is in the spring, so when she comes for her birthday dinner, I like to serve up something special and springy.  What could be more spring-like than asparagus?  I chose to roast the asparagus, but you could certainly cook the asparagus for this recipe by sautéing, grilling or blanching.  The Lemon Caper Vinaigrette is just divine and could be used on other veggies as well.  All of these ingredients can be found at Lost River Market & Deli, our community-owned grocery store!

1 pound asparagus, trimmed
1 Tablespoon olive oil
Kosher salt
Freshly ground pepper
Lemon Caper Vinaigrette (recipe below)
2 Tablespoons pine nuts, toasted (You could substitute toasted, blanched almonds.)
¼ cup Parmesan cheese, shaved

Preheat oven to 425°F.  Arrange the asparagus in a single layer on a rimmed baking sheet.  Drizzle with olive oil.  Sprinkle with Kosher salt and freshly ground pepper.  Roast in the oven for approximately 20 minutes or until bright green and crisp tender.  Drizzle with Lemon Caper Vinaigrette and sprinkle with toasted pine nuts and Parmesan cheese.

Lemon Caper Vinaigrette (Can be made in advance.)
2 Tablespoons finely chopped shallots or red onion
2 teaspoons lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon drained capers
2 Tablespoons chopped flat leaf parsley
3 Tablespoons olive oil
Kosher salt and freshly ground pepper, to taste

Place all ingredients in a small bowl.  Whisk until well blended.  (Vinaigrette will be thick.)

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