"Now that our six children are grown, they've started sharing recipes with me - and I love it," beams Louisville, Kentucky reader Anna Kreymborg. "This tasty way to prepare fresh asparagus - by roasting the spears, then serving them with a Dijon dressing at room temperature - came from our daughter."
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- 3 pounds fresh asparagus, trimmed
- 1/4 cup olive oil
- 2 garlic cloves, minced
- DRESSING:
- 1/4 cup olive oil
- 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
- 1 tablespoon cider or red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely.
- In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature. Yield: 12 servings.
Originally published as Roasted Asparagus Salad in Country Woman
March/April 1999, p40
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