Roasted Asparagus with Lemon Vinaigrette

Ingredients

• 0.8 pound asparagus fresh
• 0.5 teaspoon dijon mustard 
• 0.5  juice of lemon juiced
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 
• 2 tablespoons olive oil extra-virgin

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper.
4. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
5. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice.
6. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
7. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.