Roasted Asparagus

Name: Roasted Asparagus
Ingredients: 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; Kosher salt and freshly ground black pepper; 1/4 cup plus 2 tablespoons extra virgin olive oil; 2 tablespoons green peppercorns in brine, drained; 1 pound fresh asparagus, trimmed; Chopped fresh flat-leaf parsley leaves, for garnish

8 ingredients

9 steps

Ingredients

3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
Chopped fresh flat-leaf parsley leaves, for garnish

Directions

1

Whisk together the vinegar, mustard, and honey in a small bowl until combined.
2

Season with salt and pepper.
3

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

Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours.
5

Bring to room temperature before serving.
6

Preheat the oven to 375F.
7

Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper.
8

Roast in the oven until just cooked through, about 8 minutes.
9

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