Roasted Asparagus

1. 1

   Whisk together the vinegar, mustard, and honey in a small bowl until combined.

2. 2

   Season with salt and pepper.

3. 3

   Slowly whisk in 1/4 cup of the olive oil until emulsified and stir in the peppercorns.

4. 4

   Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours.

5. 5

   Bring to room temperature before serving.

6. 6

   Preheat the oven to 375F.

7. 7

   Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper.

8. 8

   Roast in the oven until just cooked through, about 8 minutes.

9. 9

   Transfer the asparagus to a platter, drizzle the vinaigrette over the top, and garnish with parsley.

No additional tips available.