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Roasted asparagus with horseradish cream (Donna Griffith for The Globe and Mail/Donna Griffith for The Globe and Mail)
Roasted asparagus with horseradish cream (Donna Griffith for The Globe and Mail/Donna Griffith for The Globe and Mail)

Roasted asparagus with horseradish cream Add to ...

Horseradish-inflected cream sauce lends luxurious bite to grassy asparagus.

Make-ahead tip: Prepare the horseradish cream a day prior to your gathering. On the day of, roast the asparagus before guests arrive, leaving the oven free for the eggs, which go right from oven to table.

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  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Ready time: 15 minutes

Ingredients

2 large bunches asparagus

¼ cup Dijon mustard

¼ cup prepared horseradish

¼ cup sour cream

Cracked black pepper

Olive oil

Salt

Method

Preheat oven to 425 F.

Snap tough ends off asparagus and toss on sheet pan with a generous drizzle of olive oil.

Season with salt.

Roast for 6 to 10 minutes, depending on size of asparagus, until tender-crisp.

Mix together mustard, horseradish, sour cream and lots of fresh cracked black pepper until well combined.

Drizzle over asparagus or serve alongside for dipping.

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