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Food for Thought: Roasted Raspberry Vinaigrette Asparagus

This is our monthly cooking column where local parents can share recipes—and stories of how they create or share them with their children. If you love to cook and can translate that into words, email us at Your recipe may be featured in an upcoming issue! For more great recipes, visit our Food for Thought blog at




Roasted Raspberry Vinaigrette Asparagus 

From Central Penn Parent reader Katie Leamer of York

Kids and vegetables don’t normally pair too well. Kids and asparagus? That sounds like a complete disaster. But my kids love when I make this raspberry vinaigrette asparagus. They ask for it on a regular basis. I think it’s the sweet sauce that has them hooked.

Creating a dish my family loves is always a great feeling. When that dish is this simple, it pleases me even more. Knowing it’s healthy to top it off? I’m pretty sure that makes me a hero.

1 pound asparagus
1 tablespoon olive oil
1 tablespoon raspberry vinaigrette dressing
1 teasponn lemon juice
Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Break or cut the ends off the asparagus. Place in a plastic bag. (I freeze the ends and use for soup on cold days)
3. Add all other ingredients to the bag and shake until the asparagus is coated evenly.
4. Line the asparagus in a single layer on a nonstick cookie sheet and cover with foil.
5. Cook 10 minutes. Remove the foil to allow the tips to crisp.
6. Cook an additional 5-10 minutes or until reaching the desired tenderness.

Remove from oven and serve.

Katie Leamer lives in York with her husband, their 2-year-old daughter, and her two beautiful stepdaughters, ages 7 and 9.

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