Roasted Asparagus with Dijon Vinaigrette

Yields: 4 to 6 servings 

Vegetable oil

24 asparagus spears (frozen may be used)

1 ounce lemon juice

1 ounce Dijon mustard

1/2 ounce olive oil

Dash black pepper

Spray vegetable oil spray in a medium sauce pan on high heat.  Lightly brown asparagus. Mix remainder of ingredients together.  Drizzle mixture over asparagus just before serving.

Chef's Hints

Use a small empty glass jar with a lid to mix wet ingredients. You might wish to serve the above dishes with seasoned whole grain wild rice. Uncle Ben's blend works well for me.