So, the other weekend, I was able to get my hands on the sexiness that is $3/pound trimmed asparagus at the farmer’s market – and baby, this is the good stuff. I was away this weekend, and hadn’t gotten to cook it prior to that (boo), so I wanted to get this prepared tonight while it was still fresh. At first I was wondering what I was gonna make, and then I realized I had everything for what is my mainstay asparagus recipe – maple dijon asparagus. One of my most highly recommended recipes, and simple enough to do while you’re making another dish (today’s other post).
Maple Dijon Asparagus
Lasts three to four lunches as a side
- 1-2 lbs asparagus, cleaned and trimmed
- 1 T olive oil
- 1 T grainy mustard
- 1 T apple cider vinegar
- 1 T maple syrup
- 1 t dijon mustard
- 2 cloves garlic, minced (original recommends grated, whoops)
- dash salt and pepper and dill weed
Preheat the oven to 400 (or 375 if yours runs hot like mine), and clean and prep your asparagus (unless you’re buying it pre-trimmed like mine, then just clean). Lay the asparagus out in a single layer on a baking sheet lined with foil, and toss with olive oil, salt, and pepper. Roast in the oven between 10 to 30 mins, depending on the thickness of your asparagus (the results above were gotten at ~25 minutes at 375).
Meanwhile, while this is going on, and so long as you’re not working on something else, make the vinaigrette by combining the olive oil, cider vinegar, maple syrup, mustards, salt and pepper and dill, and grated garlic in a small bowl. As soon as you remove the asparagus from the oven and put it in your container, pour the vinaigrette over the asparagus, close the container, and toss to coat.
And then, enjoy the sexiness of roasted asparagus with mustard maple dressing.