Roasted Asparagus with Lemon Vinaigrette

Roasted Asparagus with Lemon Vinaigrette

Servers 4
3/4 pound asparagus
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Vinaigrette:

1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 F

In a large bowl toss the asparagus in the olive oil, season with salt and pepper.

Spread the stalks out on a baking sheet, in a single layer and roast untile tender but firm, 

about 10 minutes.

Make the vinaigrette: In a small bowl, whisk together the mustard and lemon juice. Slowly drizzle in the olive oil quickly to emulsify the olive oil into the juice mixture.

Season with salt and pepper, to taste. Transfer the asparagus to a serving platter, toss the vinaigrette and serve.