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.
- 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.