Asparagus with FRENCH PANTRY Dressing
Ingredients
- 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
Instructions
- 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.
