Asparagus with FRENCH PANTRY Dressing

Course Side Dish


  • 2 pounds asparagus
  • FRENCH PANTRY Sel Gris Salt
  • FRENCH PANTRY Fresh Ground Pepper of choice

Dressing Ingredients:

  • 4 tbsp FRENCH PANTRY Meyer Lemon Oil
  • 2 tbsp FRENCH PANTRY Barrel Aged Traditional Balsamic
  • 3 tbsp FRENCH PANTRY Apricot Almond Jam
  • 1 tsp FRENCH PANTRY Bordeaux Wild Pepper Mustard
  • 1/2 tsp FRENCH PANTRY Sel Gris Salt
  • 5 tbsp sour cream or plain Greek yogurt


  • Preheat oven to 400°F degrees and place a Large Bonmat on a Large Perforated Baking Sheet and set aside.
  • Wash asparagus & break at the ends where the asparagus will naturally break to trim. Place asparagus on your Bonmat, salt & pepper to your liking and roast for 6-8 minutes (depending on the thickness of your asparagus).
  • While the asparagus is roasting, prepare your dressing.
  • Place all of the dressing ingredients in your Eco Chop and pull several times to emulsify the dressing.
  • Serve asparagus drizzled lightly with the dressing. Serve with additional dressing on the side.