Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Roasted Asparagus Vinaigrette




Source of Recipe


RC


List of Ingredients




2 pounds asparagus, washed and trimmed

1 tablespoon balsamic vinegar

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 clove garlic, finely minced

1/2 cup extra-virgin olive oil

2 plum tomatoes, seeded and diced

1/2 cup parmesan cheese, freshly grated

Recipe



Preheat oven to 400 degrees.

Vinaigrette:
Whisk vinegar, lemon juice and mustard together in mixing bowl.

Add garlic, olive oil and whisk to combine.

Place plum tomatoes on cutting board. Use serrated utility knife, seed and dice tomatoes. Add tomatoes to dressing mixture and stir to combine.

Let mixture sit at room temperature for 30 minutes.

Asparagus:
Place asparagus on baking sheet. Bake for 8 minutes, or until desired degree of doneness.

Transfer asparagus to serving platter. Pour vinaigrette on top and sprinkle with parmesan cheese.

Let stand for 10-30 minutes to let flavors combine.

May be served warm or at room temperature