Roasted Asparagus with Dijon Vinaigrette
So this is a bit of a misnomer, since the asparagus is broiled, not roasted. But broiled asparagus just doesn’t sound as tasty. You can easily go to the roasting route if you want; the main reason I broiled was to cut down on time. Instead of taking about 30-40 minutes, it takes about 5.
1 bunch thin asparagus, woody ends chopped off (about the last 2 inches)
scant 1 tablespoon extra virgin olive oil
sea salt, to taste (about 1/3 teaspoon or so)
2 tablespoons dijon mustard
1/2 teaspoon honey
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
large pinch black pepper
Preheat oven to broiler setting. Toss asparagus in olive oil and sea salt and place in oven until a bit shriveled and brown, about 5-6 minutes.
Meanwhile, combine mustard, honey, vinegar, oil, salt, and pepper in a small bowl and whisk until thoroughly combined. Drizzle mustard vinaigrette over asparagus right before serving.
Side Note: This mustard vinaigrette is pretty tangy, so you may want to taste test it before drizzling over all the asparagus. To taste, don’t just taste it alone, because it will definitely seem too tangy! Instead, dip a spear in it. If it’s too tangy, add a bit more extra virgin olive oil.