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    Roasted Asparagus Vinaigrette


    Source of Recipe


    Adapted from DeMarle


    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


    Instructions


    1. Preheat oven to 400 degrees.
    2. Vinaigrette:
      Whisk vinegar, lemon juice and mustard together in mixing bowl.
    3. Add garlic, olive oil and whisk to combine.
    4. Place plum tomatoes on cutting board. Use serrated utility knife, seed and dice tomatoes. Add tomatoes to dressing mixture and stir to combine.
    5. Let mixture sit at room temperature for 30 minutes.
    6. Asparagus:
      Place asparagus on baking sheet. Bake for 8 minutes, or until desired degree of doneness.
    7. Transfer asparagus to serving platter. Pour vinaigrette on top and sprinkle with parmesan cheese.
    8. Let stand for 10-30 minutes to let flavors combine.
    9. May be served warm or at room temperature.
 

 

 

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