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- 1 lb. fresh asparagus
- 2 tbsp. Georgia Olive Farm Olive Oil
- 1 tsp. coarse salt
- 1/2 tsp. coarse ground black pepper
- 2 tbsp. lemon juice
- 2 tbsp. dijon mustard
Wash and dry the asparagus. Cut of the bottom ½ inch of the stem to remove any tough parts. In a large bowl, whisk the remaining ingredients together. Add the asparagus to the bowl with the other ingredients and toss them well to coat with the mixture. Spread the asparagus on a parchment lined baking sheet and bake at 400 degrees for 10 to 12 minutes.