ROASTED ASPARAGUS IN LEMON VINAIGRETTE~ From StoneGable's Kitchen

2 lbs fresh asparagus
2/3 plus 1 TBS olive oil
kosher salt and pepper
1/4 cup fresh squeezed lemon juice
1 tsp Dijon mustard

Preheat oven to 400 degrees.
Wash asparagus and cut of woody ends. Put asparagus on two rimmed baking sheets. Drizzle both pans of asparagus with 1 TBS olive oil and salt and pepper.  Roast for 15 minutes. Remove from the oven and let cool.

Meanwhile, make the vinaigrette. Put lemon juice, olive oil, and mustard in a jar. Shake well. Season with salt and reshake.

Put the asparagus on a large platter and pour 1/2 cup of the lemon vinaigrette over it. Toss and serve.
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