Roasted Asparagus with Lemon Vinaigrette

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper.

3. 3

   Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

4. 4

   Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice.

5. 5

   Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture.

6. 6

   Season with salt and pepper, to taste.

7. 7

   Transfer the asparagus to a serving platter, toss with the vinaigrette and serve.

8. 8

   The dish may be eaten warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.