Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Whisk together the vinegar, mustard, and honey in a small bowl until combined. Season with salt and pepper. Slowly whisk in 1/4 cup of the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours. Bring to room temperature before serving.
Step 2
Preheat the oven to 375°F.
Step 3
Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper. Roast in the oven until just cooked through, about 8 minutes.
Step 4
Transfer the asparagus to a platter, drizzle the vinaigrette over the top, and garnish with parsley.
