Roasted asparagus on a foil-lined baking sheet finished with Dijon glaze
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Side Dish

Roasted Asparagus
with Dijon Glaze

Tender roasted asparagus finished with a tangy-sweet Dijon glaze. Simple enough for a weeknight, but with enough flavor to hold its own next to a great piece of meat.

Roasted at 400°F and finished with Dijon-honey glaze.

Prep5 Min
Oven400°F
Roast12–15 Min
Total Time20 Min
Simple Side. Big Flavor.

The Glaze Makes the Difference.

Roasted asparagus does not need much. Olive oil, salt, pepper, and a hot oven will get you most of the way there. But a quick Dijon glaze turns a simple vegetable into a side dish that brings something of its own to the plate.

Dijon mustard gives the glaze its tang, honey adds just enough sweetness, and lemon juice keeps everything bright. A little olive oil pulls it together, while garlic is there if you want another savory layer.

We served this batch alongside our bourbon-brined grilled pork chops and a baked potato. The sweet-tangy glaze was a natural counterpoint to the savory crust on the pork.

Keep It Simple

Roast the asparagus first. Add the glaze after it comes out of the oven.

Roast, Glaze & Serve

Instructions

  1. 01

    Heat the Oven

    Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.

  2. 02

    Season the Asparagus

    Toss the trimmed asparagus with 1 tablespoon olive oil, salt, and black pepper. Spread the spears in a single layer on the prepared baking sheet.

  3. 03

    Roast

    Roast for 12 to 15 minutes, until the asparagus is tender and lightly browned. Thickness matters, so start checking thinner spears toward the early end of the range.

  4. 04

    Whisk the Glaze

    While the asparagus roasts, whisk together the Dijon mustard, honey, lemon juice, 1 teaspoon olive oil, and optional garlic until smooth.

  5. 05

    Glaze the Asparagus

    Remove the asparagus from the oven and transfer it to a serving dish. Drizzle the Dijon glaze over the warm spears and toss gently to coat.

  6. 06

    Serve

    Serve immediately while the asparagus is warm and the glaze is fresh and bright.

Notes from the Pit

A Few Things That Matter.

01

Give It Some Room

Keep the asparagus in a single layer. Crowding the pan traps steam and works against the browned edges we want from roasting.

02

Watch the Spears

Thin asparagus cooks faster than thick asparagus. Use the 12-to-15-minute window as a guide and pull it when it is tender with a little bite left.

03

Glaze It After Roasting

Adding the Dijon mixture after roasting keeps its mustard and lemon flavors bright and lets you control exactly how much glaze goes onto the asparagus.

04

Balance the Glaze

Prefer it sharper? Add a touch more lemon. Want it sweeter? Nudge the honey up slightly. Taste the glaze before it hits the asparagus and make it yours.

From the Bourbon & Que kitchen: This is the asparagus we served with our Bourbon-Brined Grilled Pork Chops. It is simple by design: roasted asparagus with a quick sweet-and-tangy glaze added at the finish.
Roasted asparagus with Dijon glaze served with a bourbon-brined grilled pork chop and baked potato
On the Plate

Built to Sit Beside the Main Event.

This batch went on the plate with a bourbon-brined grilled pork chop and baked potato. The Dijon-honey glaze brings acidity and a touch of sweetness alongside the savory pork, while the roasted asparagus keeps the plate fresh and balanced.

Bourbon glass and pig