• 1 bunch radishes, washed, trimmed and cut in half.  
• 1 pound (450g) asparagus, washed, trimmed by discarding the woody bottoms
• 1 tablespoon (15ml) extra virgin olive oil
• sea salt
• freshly ground black pepper

Lemon Mustard Vinaigrette

• juice and zest of 1 lemon (reserve zest for garnish)
• 3 tablespoons (45ml) whole grain mustard
• ¼ cup (60ml) white vinegar
• ¾ cup (180ml) extra virgin olive oil
• ½ teaspoon (2.5ml) sea salt
• ¼ (1.75ml) ground black pepper

Preheat the oven to 400°F/200°C.

Place the asparagus and radishes in a single layer onto a large sheet pan.  Sprinkle with olive oil, salt and pepper and toss well to make sure everything is evenly coated.

Roast for 15 minutes until asparagus is tender.

As the vegetables roast, make the vinaigrette.  Add all the ingredients into a small mason jar, secure the lid and shake until fully emulsified.

Remove the vegetables from the oven and arrange by placing the asparagus on the plate with the radishes at the base for the visual effect. Drizzle with the vinaigrette* and garnish with the lemon zest.  Serve warm.

*Chef Note:  Remaining vinaigrette can be stored in a mason jar for up to a week.