Ingredients
2 pounds asparagus
Extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt to taste
Preparation
1 Preheat oven to 375 ° F. 2 Chop off the rough, woody bottom of the asparagus stalks and discard. Lay out asparagus on a baking sheet and coat with olive oil. 3 In a bowl, whisk together the mustards and horseradish. Pour mixture over the asparagus and use your hands to thoroughly coat. 4 Roast asparagus about 15 to 18 minutes, until soft but not mushy. Toss halfway through cooking. Serve hot out of the oven.
