I love asparagus because it cooks quickly, looks beautiful on the table, and is extra fresh and tasty in the spring! We eat it a ton for our weeknight dinner veggie, just roasted quickly with some salt, pepper and olive oil. For a special occasion though (like Easter!) I like the idea of dressing it up with a bright, crisp sauce. The idea for this sauce actually came from a salmon recipe I shared last summer, I updated it just a bit and it paired perfectly when drizzled over the top of the asparagus. The Dijon flavor also paired well with the ham I served it with, and brings out the tiny hint of Dijon I sneak into my mac and cheese sauce. All of the dishes work together seamlessly, which is what you want on a heaping Easter dinner plate! Scroll down for the full recipe:
- ¼ Cup of Half and Half
- 1.5 Tbsp. of Dijon Mustard
- 1 Tbsp. of Red Wine Vinegar
- 1 Tsp. of Sugar
- 1 Tsp. of Honey
- 1 Bundle of Asparagus
- Olive Oil
- Fresh Chives
- Salt and Pepper
- Preheat oven to 425 degrees.
- In a small saucepan, combine the half and half, Dijon mustard, red wine vinegar, sugar and honey. Stir until fully combined, and season to taste with salt and pepper. Simmer over low heat until the sauce combines and slightly thickens.
- Arrange the asparagus on a baking sheet; drizzle lightly with olive oil and season with salt and pepper. Place asparagus in the oven to roast for 12-15 minutes, depending on the thickness.
- Remove the asparagus from the oven and drizzle with the Dijon sauce; Garnish with fresh chives before serving.
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