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Roasted asparagus with horseradish cream

Donna Griffith for The Globe and Mail/donna griffith The Globe and Mail

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.

Ready time: 15 minutes


2 large bunches asparagus

¼ cup Dijon mustard

¼ cup prepared horseradish

¼ cup sour cream

Cracked black pepper

Olive oil



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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