|Roasted Chicken, Dijon Asparagus, Herbed Rice, Black Grapes|
The marinade on the asparagus was A-MAZING!
Seriously, you've gotta try this one. I had leftovers for lunch today with some grapes thrown in, and it was just as good cold.
|Part of me wishes I had three times as much asparagus. The irrational part of me, but still, SO GOOD.|
1 bunch asparagus, trimmed and rinsed
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
2 Tablespoons dijon mustard
1 garlic clove, minced
1/2 teaspoon garlic salt
1 teaspoon white pepper (black will be just fine if you don't have white pepper on hand)
In a large bowl, whisk together all ingredients, except asparagus. Gently fold asparagus into mixture, being sure not to break stems. Let sit 10-20 minutes. Transfer asparagus onto a foil lined cookie sheet, pouring any extra marinade over the stems. Arrange asparagus in one layer. Bake at 425F for 5-10 minutes, or until desired tenderness. Serve hot or cold. Pin It Now!