Dijon Roasted Asparagus Recipes

ROASTED ASPARAGUS RECIPE WITH DIJON MUSTARD DRESSING

Steps:

• In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
• While whisking slowly pour in the olive oil until the dressing is combined.
• Preheat oven to 400 degrees F.
• Trim the tough ends from the asparagus and place the asparagus on a baking sheet.
• Toss the asparagus with olive oil and pepper until coated.
• Lay the asparagus on the baking sheet, in a single layer.
• Roasted the asparagus until it is just tender, 12 to 18 minutes (depending on the thickness of the asparagus).
• Serve the asparagus warm or room temperature, with some of the Dijon dressing drizzled over top (use as much as you like, to your taste).

DIJON ROASTED ASPARAGUS

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.

ASPARAGUS WITH CREAMY DIJON SAUCE

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!

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE

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.

LEMON DIJON ASPARAGUS

Steps:

• Spray large skillet with oil. Heat over medium-high.
• Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
• Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
• Serve immediately.
• I like to serve this with simple baked chicken breasts or fish.

ROASTED HONEY DIJON SALMON AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees.
• Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.
• Center one-fourth of asparagus on each sheet of foil.
• Top with salmon steaks.
• Drizzle with honey-mustard sauce.
• Sprinkle with walnuts.
• Bring up foil sides.
• Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Repeat to make four packets.
• Bake 17-23 minutes on a cookie sheet in oven.

ROASTED ASPARAGUS WITH DIJON-LEMON SAUCE

Steps:

• Preheat oven to 425°.
• Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.
• Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.