Roasted Asparagus Radishes Mustard (Print Version)
# Ingredients:
→ Vegetables
01 -
A handful of radishes, both halved and left whole, trimmed
02 -
Fresh asparagus, snapped at the tough ends
03 -
Drizzle of olive oil (about 2 tablespoons)
04 -
Cracked black pepper, however much you like
05 -
Your choice of salt, just enough
→ Mustard Vinaigrette
06 -
A spoonful Dijon mustard
07 -
Splash of red wine vinegar, roughly 2 tablespoons
08 -
A bit of honey if you want, around a teaspoon
09 -
Big spoonful whole grain mustard
10 -
Pinch of salt, your taste
11 -
Twist of black pepper
12 -
One garlic clove, smashed up
13 -
60 ml of olive oil
# Instructions:
01 -
Eat these right away while they're warm, or bring them to room temperature if that's your style.
02 -
Lay your roasted asparagus and radishes out on a plate. Go ahead and pour that mustard vinaigrette straight over the top.
03 -
Try the dressing and toss in a bit of salt and pepper if it needs more flavor.
04 -
Grab a bowl and whisk together your mustards, red wine vinegar, garlic, olive oil, and some honey if that's your thing. Keep stirring till it holds together.
05 -
Get veggies in the oven for 20 to 25 minutes. Flip them halfway so they cook up nice and brown and get soft.
06 -
Toss the trimmed asparagus and radishes right on the baking tray. Coat everything evenly with olive oil, salt, and pepper.
07 -
Set your oven to heat at 200°C before you start.
# Notes:
01 -
Pair these with something like grilled chicken or fish if you want a heartier meal.
02 -
Add a fresh vibe by topping with arugula or thin shavings of fennel.
03 -
Tuck away leftovers in the fridge, then snack on them cold or reheat just a bit later.