Asparagus with Honey Mustard Vinaigrette
Servings
4Serving size
4 ounces asparagus with sauceThis recipe can be multiplied and makes great leftovers, cold or hot.
Ingredients
| 4 tsp. Olive oil (divided) |
| 2 Tbsp Dijon mustard |
| 1 Tbsp. Honey |
| 1 Tbsp Orange juice |
| 1/8 tsp., ground Dried tarragon |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 lb. Asparagus, raw |
Instructions
Place 3 teaspoons of olive oil, the mustard, honey, orange juice, tarragon, salt, and pepper in a bowl. Whisk together and set aside.
When the oven comes to temperature, add the remaining 1 teaspoon of olive oil to the pan, swirling to coat, and then add the asparagus spears.
Roast for 15 minutes, shaking the pan occasionally. The asparagus should be lightly browned but not overly limp.
Serve topped with the honey mustard vinaigrette.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This vinaigrette will work well with almost any fresh herb, including thyme, marjoram, tarragon, or basil. When using fresh herbs (as opposed to the dried used in the original recipe), use about 1 teaspoon of thyme or marjoram, 1/4 teaspoon of tarragon, or two large leaves of basil (chiffonade).
If you are using thicker asparagus or white asparagus spears, it’s a good idea to peel the bottom 1/3 of the stem with a potato peeler to remove the tough outer skin. You lose a little bit of fiber, but the stems will be much more tender.