April 8, 2014
Green Peppercorn Vinaigrette
1 pound fresh asparagus, trimmed
¼ cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons green peppercorns in brine, drained
1. Preheat oven to 375 degrees F. Place the asparagus on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until just cooked through, about 8 minutes.
2. Whisk together the vinegar, mustard, honey, salt and pepper in a small bowl until combined. Slowly whisk in the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes before serving. Vinaigrette can be made up to 8 hours in advance and refrigerated.
3. Place the asparagus on a platter and drizzle the vinaigrette over the top.