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SOUTHERN RECIPES
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Asparagus Vinaigrette 

  • Oil for baking sheet

  • 1 large garlic clove, peeled, minced

  • 2 tablespoons sherry vinegar or red wine vinegar

  • teaspoon Dijon mustard

  • 2 tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper to taste

  • 1 pound asparagus (12 to 16 medium-thick spears), cleaned, bottoms trimmed 

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.

Arrange the 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.

Roast 15 minutes or until the asparagus is tender and lightly browned, shaking the pan a few times for even browning.

Transfer the asparagus to a serving platter and drizzle with the remaining vinaigrette. Serve warm or at room temperature.

Yield: 4 servings.

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