Asparagus Bundles (Recipe from Carron Farms Harvest Food Share)

After receiving my harvest food share delivery on Wednesday, I couldn't help but try out the recipe of the week, the Asparagus bundles with homemade vinaigrette.  It made a great side dish, and a pretty presentation.

 

Here's the Recipe from Carron Farms

Roasted Asparagus Bundles with Lemon Vinaigrette

3/4 lb Fresh Asparagus, woody stems removed

2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper To Taste

Vinaigrette Ingredients
1/2 teaspoon Dijon Mustard
1 - 2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
Salt & Pepper to taste

Instructions
Preheat oven to 400 F. In a large bowl toss the asparagus in the olive oil and some salt and pepper.
Spread the stalks out on a baking sheet in a single layer. Roast until tender but still firm and moist, about 10 minutes.
In a small bowl, vigorously whisk together the mustard and lemon juice. 

Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. 

Season with salt and pepper to taste.
Toss together the roasted asparagus and vinaigrette. May be eaten warm or cold. 

I tied the bundle together with one of their garlic scapes.  Even my asparagus-hating husband liked it, because he likes anything that has lemon on it.  Almost impossible to go wrong with this easy side dish.