Recipe - Roasted Dijon Asparagus


May is National Asparagus Month! Enjoy this delicious and simple to prepare asparagus dish from NEP DPG member Caitlin Mellendorf.



Roasted Dijon Asparagus

Serves 4



  • 4 fresh asparagus spears
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 Tbsp Dijon style mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1 clove garlic, finely minced
  • 1/4 tsp pepper
  • 2 Tbsp feta cheese, crumbled




1. Wash asparagus. Bend each spear until the woody bottom end snaps off naturally. Reserve tops of spears.

2. In a bowl, toss oil with asparagus. Spread into an even layer on an ungreased baking sheet.

3. Bake at 400F for 5-10 minutes or until spears are slightly brown.

4. Meanwhile, in a small bowl, whisk together remaining ingredients (vinegar through pepper) except cheese.

5. Remove asparagus from the oven and pour vinegar mixture over. Sprinkle evenly with cheese.


Nutrition analysis (per serving): 60 calories, 5g fat, 100mg sodium, 5g carbohydrate, 2g fiber, 3g protein