You know what is in season right now? Asparagus.
And you know what the best way to cook it is? Roasting.
Seriously, if you have never tried roasted asparagus you are in for a real treat. The high heat brings out the earthy sweetness and gives the very tips a satisfying crunch. Then the inside is to the tooth tender and succulent.
Personally, I like asparagus prepared every way- steamed, raw, grilled, even boiled. But my hands down most favorite way to eat it is roasted. As a matter of fact, I served this dish for Passover a few days ago and it was a hit at the table, especially with the mustard dill sauce. The dip is directly from The Barefoot Contessa but she serves it with her gravlax. The gravlax is amazing, but time consuming so I don’t make it very often. However the dill sauce is spectacular with vegetables and super easy to make, so I serve it fairly often.
The best part is, the dip can be made ahead of time. Even the asparagus can be roasted the morning you are going to serve it and then kept at room temperature. There is no need to keep this dish hot, which is a blessing for a hostess. I usually make it, place it on a tray, and then cover it with a clean dish towel. Then when it is time to eat I just remove the towel and voila! It is ready!
Roasted Asparagus with Mustard Dill Dipping Sauce
- 1-2 bundles of fresh asparagus
- olive oil
- ¼ cup Dijon mustard
- 1 tsp dry mustard
- 3 Tbsp sugar (you can also use honey or maple syrup)
- 2 Tbsp white wine vinegar (I used champagne vinegar)
- ⅓ cup olive oil
- 3 Tbsp fresh chopped dill
- Preheat the oven to 400
- Cut the tough ends off of the asparagus. Then lay them on a cooking sheet and drizzle with olive oil, then toss with salt and pepper. Roast for 20 minutes or until the edges are golden and you can run a fork through the stems.
- To make the mustard sauce, combine both mustards, the sugar, and the white vine vinegar in a bowl. Slowly drizzle the oil into the bowl while whisking. This will emulsify the oil into the dip to keep the oil from separating like in a salad dressing. This can be made up to a few days ahead of serving, but wait until the day of serving to add the fresh dill.