Roasted Asparagus Radishes Mustard

Roasted Asparagus and Radishes with Mustard Vinaigrette is my go to spring salad for showcasing beautiful seasonal vegetables fragrant and caramelized from a hot oven. The natural sweetness of roasted radishes blends perfectly with the tender fresh asparagus and a punchy mustard vinaigrette that always gets rave reviews at my table.

First time I served this dish was at an outdoor brunch and the whole tray disappeared so quickly that I had to promise to make a double batch the next weekend. The tangy vinaigrette really pulls everything together and every bite feels like a celebration of spring.

Ingredients

• Asparagus: Look for bright green firm spears with tightly closed tips. Trim woody ends for best texture
• Radishes: Choose small or medium radishes for sweetness and a juicy crunch. Halve most but leave a few whole for a pretty presentation
• Olive oil: Use a good quality oil for both roasting and dressing. It adds richness to the veggies and brings out natural flavors
• Salt and black pepper: Season generously to bring forward the vegetables natural sweetness and balance the acidity of the vinaigrette
• Whole grain mustard: This provides texture and a robust tangy flavor. I prefer a mustard with visible seeds for extra pop
• Dijon mustard: Rounds out the vinaigrette with a smooth sharpness
• Red wine vinegar: Adds a fruity brightness that helps cut the richness from the oil
• Fresh garlic: Minced gently so it disperses evenly adds a punch to your vinaigrette
• Honey: Optional but a drizzle balances any bitterness from mustard and vinegar. Use local honey when possible

Tips

• Always check asparagus for any soggy spots and use radishes with bright skin and fresh greens when you can

Step-by-Step Instructions

Prep the Vegetables:

Trim the woody ends from the asparagus and halve the radishes. Leave a few whole for visual impact. Arrange everything in a single layer on a large baking sheet for most even roasting

Season and Oil:

Drizzle the olive oil over the prepared vegetables tossing gently with your hands to coat all surfaces. Sprinkle with salt and black pepper making sure each piece is evenly seasoned

Roast the Vegetables:

Nestle the pan into a preheated four hundred degree Fahrenheit oven. Roast for about twenty to twenty five minutes turning everything halfway through to ensure even browning. The asparagus should look lightly blistered and radishes deeply pink

Prepare the Mustard Vinaigrette:

While vegetables roast whisk the whole grain mustard Dijon mustard red wine vinegar minced garlic olive oil and honey in a bowl. Whisk until the dressing comes together and thickens slightly. Taste and adjust salt and pepper as needed

Serve and Finish:

Pile the roasted vegetables onto a platter or shallow bowl. Drizzle generously with the vinaigrette letting some flow onto the plate for dipping. Serve this warm or at room temperature for best flavor

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I have a soft spot for radishes since my grandfather always served them raw with butter and salt. Roasting gives them a new life and makes me appreciate all the ways a simple root can shine

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days. The vegetables stay wonderful when chilled but you can also reheat them quickly in a hot oven or even in a dry skillet. Store the vinaigrette separately if you plan on prepping ahead so the vegetables do not get soggy

Ingredient Substitutions

If asparagus is out of season try broccolini or green beans in its place. You can swap red wine vinegar for apple cider vinegar for a slightly different flavor profile. A spoonful of maple syrup works in place of honey if you prefer a vegan option. For the mustard any stone ground mustard will substitute in a pinch

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Serving Suggestions

I love this salad as a side for anything grilled from fish to tofu steaks. Serve the vegetables over a bed of fresh arugula or shaved fennel for even more color and crunch. To make it the centerpiece of a spring lunch add cooked quinoa or white beans for extra protein and substance

Cultural and Seasonal Context

Roasting radishes is a trick I learned in a French kitchen where radishes are often given more attention than in American salads. This kind of simple elegant vegetable dish highlights how deeply satisfying seasonal produce can be with nothing more than salt oil and a zingy dressing

Frequently Asked Questions

→ How do I keep asparagus from overcooking?

Toss asparagus with oil and arrange in a single layer, roasting just until vibrant green and fork-tender to preserve texture.

→ Can I use another type of mustard for the vinaigrette?

Yes, swap whole grain mustard with any grainy or smooth mustard you prefer for a different flavor profile.

→ Is this dish good served cold?

Absolutely. Leftovers are delicious chilled or at room temperature, ideal for make-ahead lunches or picnics.

→ What can I pair with this salad?

This dish pairs well with grilled chicken, salmon, or crusty bread for a complete meal.

→ How do I add extra brightness?

Toss in fresh arugula, thinly shaved fennel, or a splash of lemon juice just before serving for added freshness.

→ How long will leftovers keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Refresh with extra vinaigrette before serving.