2 large bunches asparagus
1/4 cup Dijon mustard
1/4 cup prepared horseradish
1/4 cup sour cream
cracked black pepper
olive oil
salt
Preheat oven to 425 F.
Snap tough ends off asparagus and toss on sheet pan with generous drizzle of olive oil.
Season with salt. Roast for 6 to 10 minutes, depending on size of asparagus, until tender-crisp.
Mix together mustard, horseradish, sour cream, and lots of fresh cracked black pepper until well combined. Drizzle over asparagus or serve alongside for dipping.