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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2 large bunches asparagus
¼ cup Dijon mustard
¼ cup prepared horseradish
¼ cup sour cream
Cracked black pepper
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.