Roasted Asparagus With Mustard Vinaigrette

roastedasparagus

by Chef Randy

This is an elegant crowd pleaser and very easy to make. The roasted asparagus gets a kick from the mustard and white wine vinaigrette. The toasted pepita seeds add crunchy texture.

I like to serve this as either a nice starter or as a side dish at an elaborate family dinner.

Ingredients:
4 tablespoons + 1 teaspoon extra virgin olive oil
Sea salt and freshly ground black pepper
2 bunches asparagus (trimmed)
2 tablespoons pepitas
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 ounce Asiago cheese (shaved for garnish)

Directions:
Preheat oven to 400 degrees. Place the asparagus on the baking sheet and drizzle 3 tablespoons of the olive oil over asparagus. Roll asparagus around in oil to coat evenly. Season with course salt and cracked pepper to taste. Roast in preheated oven for 5 minutes. Turn spears over and roast for another 3 to 4 minutes or until barely tender. Remove from oven, cover with a barely damp towel and set aside.

While asparagus is roasting, add 1 teaspoon of the olive oil to small frying pan and cook the raw pepitas over medium heat until golden brown – about 4 minutes. Remove from the pan and allow to cool. When cool chop coarsely and place in a small bowl. Set aside for garnish.

Whisk vinegar, mustard, and remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper to taste.

Serve asparagus drizzled with mustard vinaigrette and topped with shaved cheese and chopped pepitas.

Facebook Comments

Website Comments

  1. suba lube

    c4T26e Pink your weblog publish and beloved it. Have you ever thought about visitor publishing on other related weblogs similar to your website?

  2. Empire Today

    “Howdy just wanted to give you a brief heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different browsers and both show the same results.”

POST A COMMENT.