Roasted Asparagus With Mustard Vinaigrette

Roasted Asparagus with Mustard Viniagrette #2This 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.

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

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 coarse 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.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Appetizers, Gluten-Free and tagged , . Bookmark the permalink.

1 Response to Roasted Asparagus With Mustard Vinaigrette

  1. Carisa Novak says:

    This sounds delicious and I can’t wait to make it!!
    Thanks Randy…I love your work!! Yum yum!!


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