Recipe developed and contributed by Maureen Gualtieri
I woke up this week like it was Food Nerd Christmas morning—Ontario asparagus is finally in town! The shops are filled with glorious bunches of the spring’s best local vegetables, and this month’s recipe helps those tasty spears shine to their best advantage. DFC’s new Hot Honey mustard forms the base of a quick marinade, perfectly balanced in sweetness and heat. Run the marinated asparagus under a quick broiler (or even your grill, if you’ve had the chance to get it cleaned up for the season), and you have a light, speedy side that’s perfect next to a spring-y lamb shank and a herbed potato salad. Wishing you and yours a very merry Asparagus Season!
Roasted Asparagus
(Yield: 2 – 4 servings )
1 bunch asparagus
1 tbsp (15 ml) olive oil
1 tsp (5 ml) balsamic vinegar
1/2 tsp garlic powder
1 tsp (5 ml) DFC’s Hot Honey mustard
flaky sea salt, to taste
Rinse your asparagus well, and pat dry. Trim by bending the cut ends of the stalks and letting them naturally snap where the tough part meets the tender.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, and DFC’s Hot Honey mustard. Toss your asparagus in the mixture with your hands until evenly coated.
Prep a large baking sheet by lining it with aluminum foil. Lay your asparagus stalks out on the surface in one layer, making sure they don’t touch. Sprinkle with flaky sea salt.
Slot your oven rack on the level just under the broiler, and set the broiler to “high.” Slide the pan of asparagus in and roast until you can see sizzling and spots of golden brown, 3 – 4 minutes. Take out, flip the stalks, salt the new sides, and broil again for 2 – 3 minutes more.
When done, plate next to a delicious roast meat with more DFC’s Hot Honey mustard!
