This roasted asparagus is an easy, flavorful side for holidays or weeknights. Tossed with a bright lemon-chive vinaigrette and finished with crumbled feta, it’s quick to make and always satisfying.
Sometimes you just need a straightforward asparagus recipe that elevates simple ingredients without fuss.
This version is roasted until lightly charred, then drizzled with a tangy lemon-chive vinaigrette and topped with creamy feta while still warm so the cheese softens into the spears. I like to finish with thinly sliced scallions and plenty of freshly cracked black pepper.
It’s simple, quick, and pairs well with a wide range of mains.
Perfect for holiday spreads or a no-fuss weeknight side—warm, bright and comforting without being heavy.
When I’ve been testing many new dishes, my family often asks for something familiar. This fits that request: familiar enough to be “regular,” yet upgraded in a few small, delicious ways.
I love roasted asparagus with just salt and pepper, but adding a quick vinaigrette and crumbled feta makes it feel special. Serve it alongside roasted proteins, over a bed of lettuce, or with other roasted vegetables—the flavors are versatile and crowd-pleasing.
The lemon-chive vinaigrette is a flexible dressing I use often. Once you learn the balance of lemon, vinegar, honey and mustard, it’s an easy go-to for salads, sides, and grilled meats. It’s bright but mellow—enough acidity to lift vegetables without being overpowering.
I adore the contrast of the toasty roasted bits with the softened feta—straight from the oven it’s hard to resist.
Embarrassingly easy and ridiculously delicious—the best kind of recipe.
Roasted Asparagus with Lemon Vinaigrette
Roasted Asparagus with Lemon Vinaigrette
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Ingredients
- 1 pound asparagus, woody ends trimmed off
- 1 tablespoon olive oil
- kosher salt and pepper
- garlic powder for sprinkling
- ⅓ cup crumbled feta cheese
- 4 green onions, thinly sliced
lemon chive vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped chives
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F (220°C).
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Arrange the asparagus in a single layer on a baking sheet. Toss with the olive oil and season with kosher salt, freshly ground pepper and a light sprinkle of garlic powder.
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Roast for 15–18 minutes, until the tips are golden and the stalks are tender-crisp. Remove from the oven, immediately sprinkle with crumbled feta, then drizzle with the lemon-chive vinaigrette. Top with sliced green onions and serve warm.
lemon chive vinaigrette
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Whisk together lemon juice, red wine vinegar, honey, dijon mustard, minced garlic, chopped chives and a generous pinch of salt and pepper. While whisking, stream in the olive oil until the dressing is emulsified. The vinaigrette keeps in the refrigerator for several days and can be made ahead.
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Best way to eat green!