Updated: Jan 5, 2018
Preheat the oven to 425 degrees F. Line a sheet tray with foil.
Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
1 bunch fresh asparagus
2 tbs white wine vinegar
1 tbs dijon mustard
1 tbs fresh-squeezed lemon juice
1/4 cup extra-virgin olive oil
Salt and lemon pepper, to taste
Optional: chopped parsley garnish
Preheat oven to 375-degrees F
Place asparagus on foil-lined cookie sheet
Drizzle asparagus with a little olive oil, then sprinkle with salt and lemon pepper
Roast in oven about 7-9 minutes (should still be firm - avoid overcooking)
Transfer to serving dish
Top with vinaigrette
Garnish with fresh chopped parsley
In a small bowl, whisk white vinegar, dijon mustard and lemon juice together
Next slowly whisk in the olive oil
Season to taste with salt and pepper