This recipe appears in:French in a Flash: Old-Style Mustard and Rosemary Asparagus
Asparagus, tossed with olive oil, grain mustard, fresh rosemary, lemon zest, and sea salt. Roasted until nutty and fragrant. Simple, just like that.
The mustard adds a tangy spice and crunch, rosemary pairs gorgeously with both old-fashioned mustard and asparagus, and the lemon zest is like a flash bulb, exploding and exposing the best things in all the other flavors.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- 12 ounces asparagus, trimmed and halved
- 2 teaspoons olive oil
- 1 teaspoon grain mustard
- 1/2 teaspoon chopped fresh rosemary
- The zest of 1/4 lemon
- Salt and pepper to taste
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Toss the asparagus with all the other other ingredients on the baking sheet until combined. Roast for 10 to 12 minutes. Serve immediately.