Baked Asparagus in Lemon Dressing

Ingredients:

Asparagus

• 350 g asparagus, tough ends trimmed
• 2 tablespoons extra-virgin olive oil

Vinaigrette dressing

• 0.5 tsp Dijon mustard
• Juice of half a lemon
• 1 tbsp. l. olive oil

Preparation:

1. Preheat oven to 200°C.
   
   In a large bowl, toss the asparagus with olive oil and season generously with salt and black pepper. Arrange the spears in a single layer on a baking sheet and roast until tender but still crisp, about 10 minutes.
2. Meanwhile, make the vinaigrette dressing.:
   
   In a small bowl, vigorously whisk the mustard and lemon juice. Gradually pour in the olive oil, whisking quickly to emulsify the dressing. Season with salt and pepper to taste.
3. Transfer the asparagus to a serving platter, toss with the vinaigrette, and serve. Serve warm or cold.