This lemon sauce is such a simple way to dress up roasted asparagus….or any simply cooked asparagus for that matter, such as grilled, steamed, or sautéed. In fact, this sauce is also a quick and easy way to dress up pretty much any plainly cooked vegetable, from potatoes to green beans to broccoli.
The sauce is vivid with citrus and a bit (not too much!) of hot sauce. The creaminess comes from crème fraiche, but sour cream or Greek yogurt could be substituted in if you like. You can make the lemon sauce ahead of time and store it in the fridge for a few days.
Making a creamy, lemony sauce for asparagus is a quick and easy way to turn a plain vegetable into something special.Tweet This
If you are using thicker asparagus, think about peeling the lower parts of the stalks, which results in a stalk that is very tender from stem to stern. After trimming the bottom inch or so off the asparagus, you simply take a vegetable peeler and peel the green outer layer off (which can be tough) from the bottom 3-ish inches of the stalk.
Understandably this task might be a step too many on some days, and if that’s the case you will want to trim more from the bottom of the stalks, if they are thick, as the ends can be woody and tough to chew. Thinner asparagus are more tender further down the stalk.
Lastly, if you would like to add a sprinkle of fresh herbs on tip, anything from parsley to basil to chervil would be lovely. Another great option would be to drape a slice of prosciutto over each portion of dressed asparagus, which could also make a stylish appetizer.
Roasted Asparagus with Creamy Lemon Dressing
For the Roasted Asparagus
- 2 pounds medium-thick asparagus
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
- Preheat the oven to 400°F. Trim the bottom 2-inches from the asparagus, and if desired, peel the lower 2 inches of the stalks. Place the asparagus in a baking pan. Don’t worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again, and spread out in the pan.
- Roast the asparagus for 10 to 14 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like.
- Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche, and Sriracha until smooth. Slowly pour in the ⅓ cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
- Let the asparagus cool slightly, and while still warm drizzle over some of the lemon sauce. Serve right away with the rest of the sauce passed on the side if desired.
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