Ingredients

The following ingredients have 5 Servings
  • 1 ½ pounds asparagus
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano leaves
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper (to taste)

Instruction

  • Preheat the oven to 450°F.
  • Place the asparagus in a baking pan. Don’t worry about finding a pan large enough to hold the asparagus in one layer – the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again.
  • Roast the asparagus for 7 to 10 minutes for thin stalks, 10 to 14 for thick ones. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like. Transfer to a plate and let cool to room temperature.
  • Meanwhile stir together the mayonnaise, olive oil, rice vinegar, parsley, oregano and mustard. Season with salt and pepper.
  • Drizzle the sauce over the asparagus and serve at room temperature.