Roasted Asparagus and Radishes (Print Version)
Crisp asparagus and radishes are oven-roasted and served with tangy mustard vinaigrette.
# Ingredients:
→ Vegetables
01 -
1 bunch asparagus, ends trimmed
02 -
1 bunch radishes, trimmed and halved, some left whole
03 -
2 tablespoons olive oil
04 -
Kosher salt, to taste
05 -
Freshly ground black pepper, to taste
→ Mustard Vinaigrette
06 -
2 tablespoons whole grain mustard
07 -
1 tablespoon Dijon mustard
08 -
2 tablespoons red wine vinegar
09 -
1 garlic clove, finely minced
10 -
1/4 cup olive oil
11 -
1 teaspoon honey (optional)
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Set oven temperature to 400°F (205°C) and allow to fully preheat.
02 -
Arrange asparagus and radishes on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, then toss to coat evenly.
03 -
Roast vegetables for 20 to 25 minutes, turning once midway, until they are fork-tender and lightly browned.
04 -
In a bowl, blend whole grain mustard, Dijon mustard, red wine vinegar, minced garlic, 1/4 cup olive oil, and honey (if using) until the mixture is emulsified. Adjust seasoning with salt and pepper.
05 -
Arrange roasted asparagus and radishes on a platter. Drizzle with the prepared mustard vinaigrette and serve warm or at room temperature.
# Notes:
01 -
For even caramelization, ensure radishes are cut to similar sizes and do not overcrowd the pan.