Vinaigrette Roasted Asparagus

Hey friends, it’s been awhile! Sorry for not posting for a bit, it’s just been so crazy around here since returning from Europe. Tikki was sure happy to be back home, I don’t think I’ve ever seen him so excited haha.  To be honest I’m pretty glad to be home as well, traveling will wear you out! Speaking of Europe, it may be awhile before I post about the trip, because I want to work on some recipes that will really showcase the areas I visited.

So, to hold you over I thought I would do a quick post on a delicious side dish that would be a perfect accompaniment to any dinner!   Especially since Easter is right around the corner and I know you’re looking for something divine to cook for your friends and family!  The best part is, this asparagus is quick and easy, but to your guests you will seem like an Iron Chef!

Let’s get to it!

Ingredients: 

1 lb of asparagus, trimmed

1/2 cup chopped leek

4 tablespoons olive oil

4-5 slices of prosciutto, chopped

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon of salt

1 teaspoon of pepper

Garnish:

2 hard boiled eggs, chopped

1-2 Tablespoons tarragon, minced

Instructions: 

First thing first,  preheat your oven to 400°f and gather up all of your ingredients!

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Clean your leeks really well (they are usually grown in sand), because we don’t want sandy gritty asparagus. Just kinda pull them apart a little and rinse with water. You can cut them up first and just soak them in a bowl of cold water and agitate them as well, it might even be easier.  Either way just clean the damn things.  After they are cleaned and chopped place them on a large baking sheet.

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Next let’s get the asparagus ready. You can just snap the woody end off where it wants to snap, because that’s usually where the fresh tender asparagus starts. If you want you can just cut the ends off and then peel the new ends of them with a veggie peeler to make sure they aren’t woody. Now that those are ready, add them to your baking sheet as well!

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Let’s get this vinaigrette ready! Add your olive oil, lemon juice, Dijon mustard, salt, and pepper to a little bowl and mix together until it is really well combined.

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Now pour the vinaigrette over the asparagus and leeks, toss to coat.

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Sprinkle your prosciutto over the top. It’s going to crisp up really well and add such an amazing texture.

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Place the baking sheet into your preheated oven for around 15-25 minutes.  Just keep an eye on it, because the time depends on the size of the asparagus and you don’t want to burn them. The best way I have found to check and see if it’s done is just taste one, plus you deserve a little snack after all this work! You can always use the tip of a knife to check the tenderness, but that’s not fun at all and there is no reward in doing it that way.

While the asparagus is roasting away, go ahead and get your garnishes together! When the asparagus is done plate it up and garnish with your egg and tarragon!  The egg and tarragon garnish add a touch of elegance, plus it adds such great flavor as well. That’s all there is to this amazing side dish, you’re done!

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I really do love this dish and it’s always a hit at our dinner parties! The prosciutto adds a nice crunch with tangy freshness of the vinaigrette to really bring the flavor of the asparagus to life!

Anyway, I really hope you give this one a try and be sure to let me know what you think in the comments!  If you’re feeling frisky give us a share on Facebook, Instagram, and Twitter, be sure to use #isbutteracarb! Thanks for stopping by, until next time. Ciao!

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