Roasted Asparagus with Dijon Vinaigrette
Yields: 4 to 6 servings
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.
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.