Ingredients:
- 1 bunch asparagus, trimmed
- 1 tbsp J. Olive Basil Olive Oil (for roasting)
- Salt and pepper, to taste
For the vinaigrette:
- 1 tbsp J. Olive Strawberry Balsamic
- 1½ tbsp J. Olive Basil Olive Oil
- 1 tsp Dijon mustard
- ½ tsp lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Toss asparagus with Basil Olive Oil, salt, and pepper.
3. Roast on a baking sheet for 15–20 minutes until tender and slightly crisp.
4. While roasting, whisk vinaigrette ingredients together in a small bowl.
5. Drizzle vinaigrette over roasted asparagus before serving.