Roasted Michigan Asparagus with Two Dipping Sauces

In season asparagus roasted with simple seasoning is one of my favorites. It often appears as a side dish on our dinner table. I decided to make two different dipping sauces as I found beautiful locally grown asparagus. Both sauces played on traditional acidic pairings. The first highlighted the sweetness of balsamic vinegar and the second the tartness of lemon. While both were really good, I preferred the lemon vinaigrette.

Roasted Asparagus with Dipping Sauces

2 Servings

1 stalk asparagus cleaned with ends trimmed

Balsamic Honey Reduction

1/3 cup balsamic vinegar

1/2 tablespoon good honey

pinch of salt and pepper

Lemon Vinaigrette

1/2 cup of the best olive oil you have

juice of half a lemon

few pinches of minced parsley

Pre-heat oven to 425 degrees. Place asparagus on baking sheet and roast for 15 minutes for thicker stalks or 10 minutes for thinner stalks. Meanwhile, over medium-low heat, heat and simmer the balsamic vinaigrette until it becomes syrupy. Add honey, salt, pepper and keep warm until ready to serve. For the vinaigrette, place olive oil in bowl and beat in lemon juice until emulsified. Add parsley, salt and pepper.