Roasted Asparagus

To help with our Easter meal on Sunday, I volunteered to make a vegetable.  Wanting to make sure that I made something that had an appropriate nod to spring, I took note of the sales the grocery store was having on asparagus, and I could not think of a better thing to make.  I looked online for some different recipes and came across this one from Food, Faith, and Fitness.  I followed the instructions on the dressing for the asparagus, but decided to make some adjustments to cooking the asparagus itself.

Roasted Asparagus.jpg

Roasted Asparagus

3 bunches asparagus
drizzle olive oil
seasoning salt

3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp salt
pepper, to taste
1 Tbsp olive oil

Clean and trim the asparagus.  Heat oven to 425 degrees.  Place the asparagus on a pan lined with foil.  Drizzle with olive oil and sprinkle with seasoning salt.  Bake for 15 minutes, or until the asparagus is cooked through.

While the asparagus is roasting, whisk together the elements for the dressing.  Move the asparagus onto the serving platter and drizzle with the dressing.  Serve immediately.

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