We enjoyed the asparagus, but like our regular roasted asparagus better.
Roasted Asparagus with Lemon Vinaigrette - Recipe from Melissa d'Arabian
3/4 lb. asparagus
1/2 T olive oil
salt and pepper, as desired
Vinaigrette
1/2 tsp. Dijon mustard
1/2 lemon, juiced
1/2 T olive oil
pepper, as desired
Wash the asparagus and chop off the woody end.
Line a cookie sheet with tinfoil.
Lay the asparagus on the baking sheet and lightly drizzle with the olive oil.
Roll the asparagus in the oil to coat.
Sprinkle with salt and pepper.
Roast in the oven at 400 for 10ish minutes, until stalks are slightly softened.
While the asparagus is roasting, prepare the vinaigrette by mixing together the lemon juice, Dijon mustard, olive oil and pepper.
Serve the asparagus spears warm drizzled with the vinaigrette.
Enjoy!
{ps - did you know... white asparagus is simply asparagus grown in the dark?!}
