Dijon Roasted Asparagus Recipes

Steps:

• In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F.
• Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl toss the asparagus in the 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 in the 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.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

Steps:

• Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
• Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
• Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.

Steps:

• Preheat oven to 450 degrees.
• In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
• Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
• Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
• Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
• Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
• When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

Steps:

• Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm.
• To make the sauce:.
• In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper.
• Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!