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Roasted asparagus with Dijon dressing

Makes 4 servings

20 asparagus spears

1/4 tsp grated lemon peel

1 Tbsp fresh lemon juice

1 Tbsp chicken broth

3/4 tspDijonmustard

1/2 tsp olive oil

Black pepper

2 large lettuce leaves

1. Snap off woody asparagus ends. Place

asparagus in a single layer on baking

sheet. Spray with vegetable oil spray.

2. Roast asparagus in 500-degree oven for

10 minutes, or until crisp-tender and lightly

browned.

3. Meanwhile, combine peel, juice, broth,

mustard, olive oil, and pepper to taste in a

screw-top jar. Cover and shake until

blended.

4. Place asparagus on a lettuce-lined serving

plate. Drizzle vinaigrette over asparagus.

Toss gently to coat.

Note: Good warm, at room temperature, or chilled.

 From FarmFresh Recipes for Farmers' Markets, p. 11.  Fairplains Publ.