garlic clove, peeled, minced
tablespoons sherry vinegar or red wine vinegar
teaspoon Dijon mustard
tablespoons extra-virgin olive oil
freshly ground pepper to taste
asparagus (12 to 16 medium-thick spears), cleaned, bottoms
Heat the oven
to 400 degrees.
Lightly oil a
rimmed baking sheet or 9-by-13-inch baking dish; set aside.
In a small
bowl, combine the garlic, vinegar and mustard. Whisk in the
oil until it is completely emulsified. Season with salt and
pepper to taste.
asparagus in a single layer on the baking sheet or baking
dish. Drizzle 2 tablespoon of the vinaigrette over the
asparagus and roll it until its well-coated.
minutes or until the asparagus is tender and lightly browned,
shaking the pan a few times for even browning.
asparagus to a serving platter and drizzle with the remaining
vinaigrette. Serve warm or at room temperature.
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