Roasted Asparagus

• 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

1. Whisk together the vinegar, mustard, and honey in a small bowl until combined.
2. Season with salt and pepper.
3. Slowly whisk in 1/4 cup of the olive oil until emulsified and stir in the peppercorns.
4. Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours.
5. Bring to room temperature before serving.
6. Preheat the oven to 375F.
7. Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper.
8. Roast in the oven until just cooked through, about 8 minutes.
9. Transfer the asparagus to a platter, drizzle the vinaigrette over the top, and garnish with parsley.

white wine vinegar, mustard, honey, kosher salt, extra virgin olive oil, green, fresh asparagus, flatleaf

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-382805 (may not work)