Dijon Roasted Asparagus Recipe

4.5 3 3
Dijon Roasted Asparagus Recipe
Dijon Roasted Asparagus Recipe photo by Taste of Home
Publisher Photo

Dijon Roasted Asparagus Recipe

Read Reviews
4.5 3 3
Publisher Photo
Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. —Jamie Brown-Miller, Napa, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1 slice Brioche bread (1/2 inch thick), toasted
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup shredded Asiago cheese

Directions

In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture.
Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown. Yield: 4 servings.
Originally published as Dijon Roasted Asparagus in Holiday & Celebrations Cookbook 2011 , p160

Nutritional Facts

1 serving: 211 calories, 17g fat (4g saturated fat), 12mg cholesterol, 419mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 6g protein.

  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • 1 slice Brioche bread (1/2 inch thick), toasted
  • 1 pound fresh asparagus, trimmed
  • 1/2 cup shredded Asiago cheese
  1. In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture.
  2. Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown. Yield: 4 servings.
Originally published as Dijon Roasted Asparagus in Holiday & Celebrations Cookbook 2011 , p160

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDijon Roasted Asparagus

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbenne12 User ID: 7424916 191310
Reviewed Jul. 9, 2014

"Very tasty, but a little strong on the mustard."

MY REVIEW
mamamarie User ID: 568814 110607
Reviewed Nov. 12, 2013

"Tasty and different. I used Bertolli extra virgin olive oil and Progresso Italian bread crumbs."

MY REVIEW
Tanger0578 User ID: 5671648 194669
Reviewed Apr. 11, 2013

"EXCELLNT!!! However I subtituted regular bread crumbs the second time I made it and it was super good this way too."

Loading Image