Description
This Dijon Roasted Asparagus recipe features fresh asparagus spears tossed in a tangy Dijon mustard and garlic mixture, then roasted to tender perfection with a slight caramelized edge. It’s a flavorful, healthy, and easy side dish that pairs beautifully with a variety of main courses, enhanced optionally by Parmesan cheese and lemon zest.
Ingredients
Scale
Asparagus
- 1 1/2 pounds fresh asparagus, trimmed
Dressing
- 2 tablespoons olive oil
- 1 1/2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Garnish (Optional)
- 2 tablespoons grated Parmesan cheese
- Lemon zest
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Dijon Mixture: In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, lemon juice, salt, black pepper, and paprika if you choose to use it. This flavorful mixture will coat the asparagus and infuse it during roasting.
- Coat Asparagus: Arrange the trimmed asparagus spears on the baking sheet. Drizzle the Dijon mixture evenly over the asparagus then gently toss with your hands or tongs to ensure every spear is fully coated. Spread them out in a single layer to promote even roasting.
- Roast Asparagus: Place the baking sheet in the oven and roast the asparagus for 12 to 15 minutes depending on thickness, until tender and lightly caramelized at the tips. Keep an eye on them to avoid burning.
- Add Toppings and Serve: Remove the asparagus from the oven and immediately sprinkle with grated Parmesan cheese if desired. Finish with a sprinkle of fresh lemon zest for a bright finish. Serve the asparagus warm to enjoy its full flavor and texture.
Notes
- Select asparagus spears that are similar in thickness to ensure even cooking.
- Thicker asparagus spears may require a few extra minutes roasting time for tenderness.
- For extra crisp edges, you can broil the asparagus for 1 to 2 minutes at the end of roasting — watch closely to prevent burning.
