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Lilly’s Table

 
 
White Bean & Artichoke Saute
© Lillys-Table.com Photo of Dijon Roasted Asparagus
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Dijon Roasted Asparagus

from Dijon Roasted Asparagus, Cauliflower, White Bean Artichoke Saute & Salad, the Week of April 13, 2014.
View the next recipe for this meal.

Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.

Ingredients

  • 1 lb asparagus
  • 1 tablespoon dijon mustard
  • 1 teaspoon apple cider vinegar, substitute white wine or champagne vinegar
  • 1 teaspoon agave nectar, or honey, optional, to taste
  • 2 tablespoons extra-virgin olive oil, plus more for roasting the asparagus
  • 1 pinch salt
  • 1 pinch black pepper, optional

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Trim the asparagus by breaking the ends off. Toss with a splash of olive oil and rub around until lightly coated. Sprinkle the stems with a pinch of salt.

Spread out on a roasting pan. Roast for 10-15 minutes, tossing half way through roasting until the asparagus is to your desired tenderness.

Meanwhile, whisk together the dijon and vinegar. Slowly whisk in the rest of the extra virgin olive oil until it appears thick. Taste. Add agave nectar (or your preferred sweetener) if desired, start with a small amount and adjust to taste. Add a pinch of salt and fresh black pepper to taste.

To finish, drizzle the dijon sauce on the hot asparagus or serve alongside as a dipping sauce.