top of page

Oven roasted asparagus with herb vinaigrette


  • 1 lemon, thinly sliced

  • 1 blood orange, thinly sliced

  • 1 bunch of asparagus

  • 1 tablespoon extra virgin olive oil

  • ¼ teaspoon coarse sea salt

  • ¼ teaspoon freshly ground pepper

  • Preheat your oven to 400º and line a baking sheet with parchment paper

Best way to clean asparagus:


  1. Snap off the tough ends of the asparagus.

  2. Wash asparagus gently swishing in a bowl of running water.

  3. Then, soak in salt water or apple cider vinegar water for 3 minutes and rinse again thoroughly.


  1. Preheat the oven at 400º.

  2. Cook asparagus in boiling water for 1 minute and rinse in cold running water.

  3. Lay lemon and orange slices on the lined sheet, top with asparagus laid out in a single row.

  4. Drizzle with olive oil, kosher salt, and pepper.

  5. roast at 400º for 8 minutes. If your asparagus are very thin, start checking at 6 minutes.

  6. Asparagus are done when they have a slight bend to them when you lift them by the bottom and are cooked all the way through.

bottom of page