Roasted Spring Asparagus with Balsamic Vinaigrette

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It doesn't have to be spring asparagus, but we just adore those first stalks.

Serves 4


  • 1 bunch asparagus, cleaned & trimmed as needed
  • good extra virgin olive oil
  • salt & pepper
  • balsamic vinegar
  • Dijon mustard


Toss the trimmed asparagus with 2 tablespoons of olive oil, salt & pepper. Roast in a 400 degree oven for 12-15 minutes, until tender.

In a small bowl, whisk together 3 parts olive oil, one part balsamic vinegar, and one half part Dijon mustard. Sprinkle in salt & pepper to taste.

Allow the asparagus to cool to room temperature and drizzle with vinaigrette.

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