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This warm asparagus and radish toss with mustard vinaigrette is my favorite way to let spring veggies shine. Roasting brings out sweet flavors in both and a zippy mustard drizzle ties everything together. I always get big smiles when I serve this up.
The first time I put this together for a backyard brunch, folks snatched every piece before I even sat down. By the next weekend, I had to double it. The tangy dressing really meshes everything and makes each bite feel like spring itself.
Fresh Ingredients List
- Olive oil: You’ll want a good one for both roasting and mixing the dressing. It adds flavor and richness to your veggies
- Radishes: Pick small or medium ones for the best crunch and sweetness. Halve most but toss a few whole for a nicer look
- Whole grain mustard: Brings texture and a bold flavor boost. I like mustard with visible seeds for extra zip
- Salt and black pepper: Add plenty to help veggies taste their sweetest and balance the bright vinaigrette
- Dijon mustard: Smooths out the vinaigrette with a bit of bite
- Honey: Totally optional, just a dab will balance out any sharpness. Local honey is always nice if you have it
- Red wine vinegar: Adds a pop of fruity tartness to cut through the oil
- Fresh garlic: Chop it small and it will spread through the dressing, giving good punch
- Asparagus: Go for bright, snappy stalks with closed tips. Snip or break off the tough bits for the best mouthfeel
Helpful Hints
- Make sure asparagus isn’t mushy and use radishes with crispy skins and leafy tops if you find them
Simple Instructions
- Serve it Up:
- Heap all the roasted veggies onto a serving dish. Pour on plenty of vinaigrette and let it gather in the bottom for extra dipping. Tastes best warm but no worries if it cools off
- Get That Vinaigrette Ready:
- While your veggies bake, blend both mustards, vinegar, garlic, olive oil, and honey if using. Whisk until creamy and thick. Give it a taste and add salt and pepper how you like
- Crisp Veggie Roast:
- Move the tray into a hot four hundred degree Fahrenheit oven. Bake for twenty to twenty five minutes, flipping everything halfway to keep things even. Radishes turn deep pink and asparagus gets little blisters
- Splash on Oil and Season:
- Pour olive oil over the veggies and mix with your hands so each piece’s coated. Sprinkle with black pepper and salt to make sure every bite’s tasty
- Prep Veggies First:
- Snap off woody asparagus ends and cut radishes in half. Save a couple whole for looks. Spread them out on a big tray so everything roasts, not steams
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Radishes hold a special place for me. My grandpa would snack on them raw with just some butter and salt. Roasting takes them somewhere new and makes me love all the things these simple roots can do
Leftover Storage Advice
Pop leftovers into an airtight container and refrigerate for up to three days. They’re delicious straight from the fridge but you can also reheat in a hot oven or dry pan if you want. If you’re prepping ahead, keep the vinaigrette separate so the veggies don’t end up soggy
Swaps and Changes
No asparagus around? Try broccolini or green beans. Out of red wine vinegar? Apple cider vinegar does the trick. Maply syrup easily stands in for honey if you want to keep it vegan. Swapping whole grain mustard for another chunky style is totally fine too
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Ways to Serve
I like bringing this as a side for just about anything grilled, from fish to tofu steak. Pile the veggies over fresh arugula or thin slices of fennel for extra crunch and color. Make it the star at lunch with added white beans or quinoa for more heartiness
How This Came About
Roasted radishes is something I picked up in a French kitchen where folks seem to treat them with much more care. Dishes like this show how satisfying simple seasonal veg can get with just oil, salt, and a bright dressing on top
Frequently Asked Questions
- → What's the best way to stop asparagus from going mushy?
After tossing with oil, spread the asparagus out so they're not crowded, and pull them from the oven when they're still bright and just tender. That way they keep their crunch.
- → Can I switch up the mustard in the dressing?
You sure can. Any mustard you like, whether grainy or smooth, will work here and gives it a fresh spin.
- → Is it tasty chilled or does it have to be warm?
You can totally eat this straight from the fridge or at room temp. Works great for lunches or a picnic too.
- → What goes well alongside this fresh salad?
Try it with some grilled fish or chicken, or just dip a hunk of crusty bread in. All great combos.
- → Any tricks to boost the flavors more?
Toss in peppery greens like arugula, super thin slices of fennel, or just drizzle fresh lemon juice before you dig in for more pop.
- → How long will the leftovers taste good?
Keep it in a tight container in the fridge for about 3 days. If it dries out, splash on some vinaigrette before serving again.