Roasted Asparagus with a Mustard Vinaigrette

 

1 3/4 lb asparagus, trimmed

salt and black pepper

3  Tbsp. olive oil

1 Tbsp. minced fresh thyme

1 Tbsp. fresh lemon juice

1 tsp. Dijon mustard

1 tsp. whole-grain mustard

 

Preheat oven to 425°. Toss asparagus, 1 Tbsp oil, salt, and pepper together in a bowl. Divide asparagus between two large baking sheets and roast until tender, 7-10 minutes. Remove from the oven and set aside.

 
Whisk 2 Tbsp. oil, thyme, lemon juice, Dijon, and whole-grain mustard in a large bowl; season with salt and pepper.

 

 

Toss asparagus with vinaigrette until coated and serve.

 

 

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