Roasted Asparagus

Name: Roasted Asparagus
Yield: serves 4
Ingredients: 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; Kosher salt and freshly ground black pepper; 1/4 cup plus 2 tablespoons extra virgin olive oil; 2 tablespoons green peppercorns in brine, drained; 1 pound fresh asparagus, trimmed; Chopped fresh flat-leaf parsley leaves, for garnish

December 14, 2011

Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.

Recipe notes

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