Green Grocer owner Cassie Green shares her recipe for roasted asparagus with lemon vinaigrette.
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48 per serving
- Asparagus Stalks
- Olive Oil
- Salt and Pepper
- 1/8 teaspoons Brown Mustard
- 3 tablespoons Lemon Juice
- 1 tablespoons Brown or Dijon Mustard
- Crushed Brown Pepper
Rinse and snap woody ends off of asparagus. Lay asparagus onto a cookie sheet and drizzle with olive oil, salt and pepper. Toss with hands to coat asparagus and put in the oven for 10-15 minutes (depending on thickness of stalks) and until moist but still firm Meanwhile, squeeze 1/8 teaspoon brown mustard into a bowl in order to help the dressing emulsify. Once asparagus is roasted, put it on a platter and drizzle with the lemon vinaigrette. Serve warm or room temperature.
Slowly add the olive oil, lemon juice, mustard, crushed brown pepper together.