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.
Old-Style Mustard and Rosemary Asparagus
About This Recipe
|Yield:||2 to 4 servings|
|Active time:||5 minutes|
|Total time:||15 minutes|
|This recipe appears in:||French in a Flash: Old-Style Mustard and Rosemary Asparagus|
- 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.