Roasted Asparagus with Parmesan Vinaigrette
This quick and easy asparagus recipe with a tangy but savory parmesan vinaigrette is the perfect springtime side dish.
Equipment
- Tongs
- Mixing Bowl
- Small Mixing Bowl
- Whisk
- Chef Knife
Ingredients
For the Asparagus
- 16 oz Asparagus, stems trimmed
- 1 tsp Olive Oil
- 1/2 tsp Kosher Salt
- 10 turns Black Pepper, freshly cracked
For the Vinaigrette (optional)
- 1 tsp Fresh Parsley, finely chopped
- 1 tsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 3 tbsp Olive Oil
- 3 tbsp Parmesan Cheese, grated
- 2 tsp Honey
- 1/2 tsp Kosher Salt
- 15 turns Black Pepper, freshly cracked
Instructions
- Remove the woody stems from the bottom of the asparagus.16 oz Asparagus, stems trimmed
- Combine all of the vinaigrette ingredients in a small bowl. Whisk until well combined.1 tsp Fresh Parsley, finely chopped, 1 tsp Red Wine Vinegar, 1 tsp Dijon Mustard, 1 tsp Olive Oil, 3 tbsp Parmesan Cheese, grated, 2 tsp Honey, 1/2 tsp Kosher Salt, 10 turns Black Pepper, freshly cracked
- Combine the asparagus with kosher salt, freshly cracked black pepper, and olive oil in a large bowl. Mix until the asparagus is evenly coated.16 oz Asparagus, stems trimmed, 1 tsp Olive Oil, 1/2 tsp Kosher Salt, 10 turns Black Pepper, freshly cracked
- After the Typhur Dome has finished preheating, carefully add the asparagus in a single layer to the cooking tray and return it back to the Typhur Dome.
- Give the asparagus a light shake midway through the cooking time. This will ensure even cooking.Temperature: 420 °F Time: 9 minutes
- Using a pair of tongs carefully remove the asparagus from the Typhur Dome to a plate or serving tray.
- Finish the asparagus with a drizzle of the parmesan vinaigrette and enjoy!
Nutrition
Calories: 314kcalCarbohydrates: 18gProtein: 8gFat: 25gSaturated Fat: 5gCholesterol: 5mgSodium: 1317mgPotassium: 541mgFiber: 6gSugar: 10gVitamin A: 1804IUVitamin C: 13mgCalcium: 169mgIron: 6mg
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