The prettiest dish on your spring table!

Asparagus season is short and I refuse to waste a single week of it. This is roasted asparagus with a shallot vinaigrette…and if you’ve never macerated your shallots before adding them to a dressing, that’s the thing I want you to take away from this post. Ten minutes in red wine vinegar and all that harsh bite is gone. What you’re left with is something mellow and almost sweet that makes the whole dressing sing.

Asparagus is also one of those vegetables that’s as good for you as it tastes. It’s loaded with folate, vitamins K and C, and it’s one of the best natural sources of prebiotic fiber…meaning it’s feeding the good bacteria in your gut every time you eat it. All of that and it roasts in about ten minutes!

This beautiful dish works alongside just about anything coming off the grill…steak, chicken or lamb chops…even shrimp, but I keep thinking about it as an Easter lunch side. It’s elegant enough for a holiday table, the green is absolutely gorgeous on a white platter, and you can have it ready in under thirty minutes. I served it with a Spanish rosé that was a really lovely pairing…bright, dry, just enough fruit to play off the vinaigrette.

The fork is a recent vintage find…engraved silver plate, exactly the kind of thing I can’t walk past! Keep scrolling for the recipe.

Make this while asparagus is at its peak and that window is smaller than you think. It’s simple, it’s beautiful, and once you try the macerated shallot trick you’ll use it in every dressing you make from here on out. This is the kind of recipe worth keeping!

Thanks so much for reading today! Happy Asparagus Season!

~XOXO Suzanne