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Roasted Asparagus with Apricot Vinaigrette

A light & refreshing sidedish to complement stunning spring weather.


Roasted asparagus with apricot vinaigrette is the perfect side dish for spring. It’s light and refreshing, just like the weather. Best of all, it’s elegant and easy to make!


Asparagus: fancy but not fussy. What's not to love?

Asparagus isn't a fussy vegetable so you can find it locally grown in quite a few American cities. That said, I've never had much success with it in my own garden. Certain plants just won't grow for me. Funny thing is, it's always the "easy grow" varieties that give me the most trouble. For instance, basil hates me but broccoli, which tends to be persnickety, grows like a weed in my garden.

The fun part about this recipe is you can modify it to your liking and budget. If goat cheese is a little pricey, go for feta or even shaved Parmesan. Tree-nut allergy sufferers can try toasted pumpkin seeds or peanuts as a replacement for walnuts.



A quick mix of the ingredients and you're done. It's so easy, yet the dish looks incredibly refined. Toss asparagus in olive oil, salt and pepper, then roast to desired tenderness. I like it crisp and light. Then, drizzle on the goodness: Just a little of the amazing apricot vinaigrette goes a long way. It's tart and sweet, the perfect combination. Top with nuts and goat cheese for even more flavor and texture.



What's your favorite way to top this dish? I can't wait to hear your ideas!



Roasted Asparagus with Apricot Vinaigrette

Total time: 15 minutes

Yield: 4-6 servings

INGREDIENTS

- 2 Lbs. asparagus

- 3 heaping Tbsp apricot preserves

- 2 Tbsp champagne vinegar

- 4 Tbsp extra virgin olive oil

- coarse salt (preferably Kosher)

- freshly ground pepper

- toasted walnuts or pecans

- crumbled goat cheese or feta

INSTRUCTIONS

1. Preheat oven to 400°F

2. Trim ends of asparagus

3. Place asparagus in a large mixing bowl, drizzle with 2 Tbsp olive oil and gently mix with fingers until

evenly coated

4. Add salt and pepper to taste (approximately 1 tsp each)

5. Spread on parchment-lined cookie sheet

6. Roast approximately 10 minutes or until desired tenderness

7. While asparagus in roasting, prepare apricot vinaigrette: Combine apricot preserves, champagne

vinegar, remaining olive oil, pinch of salt and a pinch of pepper

8. Whisk vigorously until well combined

9. Taste dressing and, if necessary, add salt and pepper

10. Drizzle asparagus with warm vinaigrette, sprinkle with toasted nuts, and crumble goat cheese over

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