Roasted Asparagus With Lemon Vinaigrette --Courtesy Melissa D'Ar - cooking recipe

Ingredients

3/4 lb fresh asparagus, washed, woody stems removed
2 tablespoons extra virgin olive oil
kosher salt & freshly ground black pepper
For the Vinaigrette
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
kosher salt & freshly ground black pepper, to taste

Preparation

Preheat the oven to 400 degrees F.
Wash asparagus well to remove any sand from the tips, break off woody part of stem by holding the stalk at each end and gently bending until it snaps. pat asparagus dry.
In a large bowl toss asparagus with the olive oil, and liberally season with salt and pepper.
Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes. If you are using the really \"skinny\" stalks, be careful not to over roast them.
Meanwhile, make the vinaigrette, see Cooks Note:
In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.