What’s Cooking with Julie: Roasted Asparagus with Sherry Dressing

By Julie White

A very fresh and elegant dish. If you have never tried roasted asparagus, I think you will become a fan. This is a recipe worthy of being served at a Mothers Day lunch.


1 1/2 pounds of fresh asparagus. Toss with 2 tablespoons olive oil, pinch of salt and pepper before roasting
1 tablespoon of sherry vinegar or rice wine vinegar
1 minced shallot
1 teaspoon Dijon mustard
Pinch of salt and pinch of pepper
3 tablespoons of extra-virgin olive oil
2 tablespoons chopped fresh herbs (parsley or tarragon would be best)
1 hard-boiled egg, chopped to be sprinkled on roasted asparagus

Preheat oven to 400 degrees. Trim tough ends off of asparagus and place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 25 minutes. Cool. Whisk together remaining ingredients in bowl. Toss over the asparagus and sprinkle hard-boiled egg on top. Enjoy!

Leave a Comment