Old-Style Mustard and Rosemary Asparagus Recipe

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Kerry Saretsky

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.

Recipe Facts

Active: 5 mins
Total: 15 mins
Serves: 2 to 4 servings

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Ingredients

  • 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

Directions

  1. 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.