I’m going to share a secret with you about cooking- it isn’t hard. Sure, there are some things that seem tricky and difficult… but honestly, anyone can cook. It just takes a little focus.
A lot of my friends think I’m pretty fancy. After all, I once made pierogies from scratch. I made creamed corn for a birthday party- and those mini quiche? I should just walk around with a tea cup and my pinky extended permanently, right?
Okay, I might be more willing to get down and dirty in the kitchen than most people. But that doesn’t mean that it’s hard.
Case in point, here’s my easy Roasted Asparagus in a Mustard Vinaigrette that’s sure to impress.
1 lb of asparagus
Red wine vinegar (or your favorite acid- lemon juice or sherry vinegar would do nicely)
Salt & Pepper
Preheat the oven to 400 degrees, and make sure the rack is in the middle.
Wash and trim your asparagus. Never trimmed it? It’s really easy- see, the bottom parts of asparagus are awfully woody and not the most fun to eat. Just take a stalk of asparagus and bend it until it snaps. Then, hold that stalk of asparagus against the rest of your asparagus and trim it. (If you want to make soups or whatever, you can save the stalks, but if you’re like me… you can toss it)
Line up the asparagus on the sheet tray in a single layer. Drizzle about 1 tbsp or so of olive oil on top and roll them a bit to coat them properly- then season with salt and pepper.
Roast in the oven for 10 minutes. You don’t even have to turn them.
While it roasts, it’s time to make the vinaigrette.
In a small bowl, measure out 1 tsp of dijon mustard, then 2 Tbsp of your vinegar. Using a fork, mix those two together. Then, slowly drizzle in 2 tbsp of olive oil. Taste, season with salt and pepper- and adjust the amounts of mustard, vinegar and oil until you’re happy.
Then, pull out the asparagus and toss it in the vinaigrette. And that’s it.
Note- I used red wine vinegar, because that’s what I had. But if you think that vinegar’s a bit too harsh, just use some lemon juice.