1 lb Asparagus
1 Tbs Canola Oil
1/2 tsp 44 Farms Salt & Pepper Blend
1/4 c Olive Oil
2 Tbs White Wine Vinegar
1 Tbs Whole Grain Mustard
1 tsp Dijon Mustard
2 Tbs Tarragon
1 tsp Capers (chopped)
1/8 tsp 44 Farms Salt & Pepper Blend
1/2 tsp 44 Farms Wildflower Honey
1/2 c Shaved Parmesan Cheese
Preheat oven to 425º.
Trim 3-4 inches off the bottom of the asparagus.
Toss asparagus with canola oil and 44 Farms Salt & Pepper Blend and arrange on a baking tray.
Place asparagus in oven and roast for 3-6 minutes, depending on thickness.
Combine remaining ingredients except Parmesan cheese. Whisk together until thick.
Place asparagus on serving platter and top with dressing and shaved Parmesan cheese.
You’ll need to adjust the cooking time of the asparagus depending on the thickness. For thicker asparagus, peeling the stem will help remove any sandy grit and improve tenderness of the asparagus.