Roasted Asparagus with a Dijon Balsamic Glaze

I opened my crisper today (the day before I go grocery shopping) hoping to find a vegetable in there that would be quick to cook up to go with some left overs. To my delight I had a pound of asparagus that needed to be cooked in the next day or two, I took that as the sign that it was going to be my side dish for the evening. I opted to roast the asparagus and as it came out of the oven I realized I wanted to try something new, first I tried dipping a spear in some dijon, then in some balsamic vinegar, then it dawned on me that the mixture of the two was going to be the winner! This is a very tangy glaze and a little goes a long way, but it really brightens up the asparagus and takes it to a new level.



Roasted Asparagus with a Dijon Balsamic Glaze: Serves 2-3

1lbs Asparagus
1tsp Olive Oil
Salt & Pepper
1tsp Balsamic Vinegar
2tsp Dijon Mustard

Rinse your asparagus off, take 1 spear out of the bunch and holding both ends in opposite hands snap the spear and where it naturally breaks is approximately where you should cut the remaining spears. Throw away the cut ends, sprinkle the olive oil over the spears with a healthy pinch of salt and pepper and toss all around to evenly coat the asparagus. Place in a 400° oven for 10-15 minutes until the asparagus is cooked through but still has a crunch to it (the cooking time will vary depending on the thickness of your asparagus).

While the asparagus is cooking mix the balsamic vinegar and dijon mustard together. Once the asparagus are removed from the oven either dip your asparagus into the glaze or pour it over the asparagus and enjoy!

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WW: 1 Points Plus / serving @ 2 servings
0 Points Plus / serving @ 3 servings