- Prep Time : 10 minutes
- Cook Time : 10 minutes
Preheat the oven to 400 degrees.
In a large bowl toss the asparagus in the 2 tbsp olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle remaining 1 tbsp olive oil, whisking 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 with the vinaigrette and serve. The dish may be eaten warm or cold.
This is the perfect side to accompany the Rosemary Pork Chops with Raspberry Glaze.