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Epicurious

Roasted Asparagus

Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.

Recipe information

  • Yield

    serves 4

Ingredients

3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
Chopped fresh flat-leaf parsley leaves, for garnish

Preparation

  1. Step 1

    Whisk together the vinegar, mustard, and honey in a small bowl until combined. Season with salt and pepper. Slowly whisk in 1/4 cup of the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours. Bring to room temperature before serving.

    Step 2

    Preheat the oven to 375°F.

    Step 3

    Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper. Roast in the oven until just cooked through, about 8 minutes.

    Step 4

    Transfer the asparagus to a platter, drizzle the vinaigrette over the top, and garnish with parsley.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsAsparagusVegetableParsleyHerbs & SpicesSideDinnerDairy FreeGluten FreeVegetarianWeeknight MealsRoastCookbooks
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