Think you don't don't like asparagus? This dish may just change your mind.
Tags:Easy Roasted Asparagus Recipe,10 dollar dinners,10 dollar dinners with melissa darabian,appetizers,food network,roasted asparagus,vegetarian dishes
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Alright, you know what? Asparagus. This is one of my favorite ingredients to cook with. I get it when it’s in season. This bunch of asparagus in season was about $1.50. If you get it out of season, it could cost as much as $5. So not only it is cheaper in season but of course it’s tastier in season too. I always let the prices drive what I buy because usually a low price means it’s in season and very tasty. Just snap your asparagus like this. It will automatically snap where the woody stem ends and the tender part begins. Use that as a guide. And then I'm going to scoot this down so I can cut off the woody part of my asparagus stems. Now I'm going to make roasted asparagus. If you think you don’t like asparagus or if you think your family doesn’t like asparagus, try it roasted. The flavor is amazing. It is so tasty. It has the sweet but earthy flavor, really yummy. And look how easy this is. A little bit of olive oil. A little bit of fresh ground pepper and some salt. Toss it up. And it’s good to go in the oven. Here we go. Let's give this a little. You know what? Use your hands, it’s easier. Just a little bit of oil works great. Here we go. And these are going to go right into our 400-degree oven for about 10 minutes. Now, the vinaigrette that I like to make is a basic French vinaigrette. So the base of that vinaigrette is mustard. And I like to use Dijon mustard but if you want to use like the grainier mustard, give it some texture, go right ahead. Have fun with it. Alright, let's get a bowl and start with about half a teaspoon to a teaspoon of mustard, right here. This is just straight Dijon, gives a wonderful tangy flavor to that roasted asparagus. It mixes really well with earthiness of the asparagus. And I'm going to get my whisk ready. And I’ll whisk in about a half a lemon’s worth of juice. Here we go. Now I'm going to go ahead and use up the other half of the lemon that has the zest gone. We might as well. And just get a fork in here. Get all that lemon out. Here we go. Perfect. I love the way the lemon is so fresh. It reminds me of summer. It’s perfect on that asparagus. And just whisk it together with this mustard. Now, the Dijon not only does it going to give a flavor and body but it’s also going to help the oil emulsify into the lemon which is going to make it nice and creamy and delicious. A little pinch of salt. A little bit of freshly ground black pepper. Now don’t be afraid in your vinaigrettes to put a little more salt and pepper than you think because it spreads out and it goes right on the vegetables. And that’s really tasty. Okay, we’re going to put in just about a tablespoon of olive oil. Alright, here is my roasted asparagus. Let's go ahead and drizzle on that lemon vinaigrette that we made. It has a touch of Dijon to make it creamy and tasty. My roasted asparagus in lemon vinaigrette, it boost the flavor, the color without boosting your grocery belt.