Balsamic Honey Mustard Asparagus
February 17, 2015
Categories: Side Dishes, Vegetables, Asparagus, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spring more
"This is such a great taste, even people who say they don't like asparagus will gobble those veggies up. A little sweet, a little sour, perfection! Taste the sauce before pouring it over, you might like more sour..."
- Serving Size: 1 (130.2 g)
- Calories 72.1
- Total Fat - 3.7 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 192.1 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.6 g
- Sugars - 6.5 g
- Protein - 2.7 g
- Calcium - 30.8 mg
- Iron - 2.5 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Preheat oven to 400 degrees.
Snap the ends of the asparagus off from the bottom of the spear. (Woody tasty end)
Place on a jelly roll pan and cover with the olive oil, and season it with salt and pepper.
Roast for 15-20 minutes, depending on how roasted you want it.
While it is roasting, make the sauce with the vinegar, honey and mustard.
Remove asparagus to serving platter and pour dressing over the top.
Serve hot or at room temperature.
Tips & Variations
No special items needed.