This lovely, company worthy dish is adapted from Paula Deen (here). In her recipe, Paula blanches the asparagus. I never blanch or steam asparagus — I far prefer the dense flavor of roasted asparagus. By the time you roast the asparagus with garlic and olive oil, you already have a fabulous vegetable side to serve. Add Paula’s mustard sauce and toasted almonds and you will have food to remember.
Serve this dish assembled as a side for dinner or consider serving the roasted asparagus spears and the sauce side by side for dipping. Asparagus spears make a great party food because they are just as delicious at room temperature as they are hot out of the oven. Many party guests really appreciate healthy food selections like this and, of course, it’s so easy!
Leftover sauce will keep nicely for three or four days in the refrigerator in a tightly sealed container. Enjoy it on other vegetables or your next sandwich.
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