Roasted Asparagus and Radishes with Mustard Vinaigrette
A late-spring favorite I can’t stop making I was at the farmers market the first time I put this together, standing over a crate of fuchsia radishes and a pile of glossy asparagus tips, and it felt like one of those tiny magic moments when a recipe just reveals itself. The smell of cut grass…
A late-spring favorite I can’t stop making
I was at the farmers market the first time I put this together, standing over a crate of fuchsia radishes and a pile of glossy asparagus tips, and it felt like one of those tiny magic moments when a recipe just reveals itself. The smell of cut grass and wet soil, the bright crunch of a radish when you bite into it raw, and those grassy, sweet asparagus tips wanted nothing more than a quick roast and a sharp, mustardy dressing. I come back to it again and again because it is fast, unfussy, and somehow elegant enough to bring to dinner with friends.
If you’re curious about complementary dishes, I sometimes pair this with a creamy pasta — something like my riff on a spinach fettuccine that plays well off these roasted veg, which is why I often have that green goddess fettuccine on repeat when asparagus is in season.
The ingredient moment that makes everything sing
I never list ingredients in a formal column when I talk to my friends — I like to toss them into the conversation like I’m opening the fridge. For this one you’ll want 1 bunch asparagus, trimmed, 1 bunch radishes, trimmed and halved (leave some whole for visual variety), 2 tbsp olive oil, Salt and pepper to taste, 2 tbsp whole grain mustard, 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 1 garlic clove, minced, 1/4 cup olive oil, 1 tsp honey (optional), Salt and black pepper to taste. Yes, there’s olive oil both for roasting and for the dressing; yes, there are two mustards because texture matters — the whole grain gives those little poppy seeds and heft while the Dijon smooths everything out. The honey is optional but I find a touch helps the vinaigrette balance the bite of the radishes.
A little aside: if you want a heartier meal, try tossing these roasted vegetables into warm orzo with a bit of feta — it pairs so well, and it’s why I keep a good orzo salad recipe bookmarked that I rotate in the summer over here.
How I actually cook it (with the bits I always forget to mention)
I do the simple things well: Preheat oven to 400°F (200°C). Then I lay the trimmed asparagus and the trimmed-and-halved radishes on a baking sheet, leaving a few radishes whole for the way they look when they roast. Place asparagus and radishes on a baking sheet. Toss with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, turning once, until tender and lightly browned. The sound of the vegetables hitting the hot metal, that faint hiss as they begin to caramelize, is part of the happiness here.
While the vegetables roast I whisk the dressing. In a bowl, whisk together whole grain mustard, Dijon mustard, vinegar, garlic, olive oil, and honey (if using) until emulsified. Season the vinaigrette with salt and pepper to taste. I often taste for salt and for a little acidity — if the mustard is muted I add another splash of red wine vinegar. If you like a greener note, a handful of chopped parsley or a pinch of lemon zest stirred into the vinaigrette is lovely.
When the veg come out of the oven I arrange the roasted vegetables on a platter and drizzle with mustard vinaigrette. Serve warm or at room temperature. I find the flavors really settle if you let it sit for 10 minutes, so it’s a perfect make-ahead dish for when guests arrive.
A few kitchen tricks I always rely on
I have three or four small habits that change the game. One: trim the asparagus by snapping the woody ends rather than eyeballing them — it’s quicker and you waste less. Two: leave a few radishes whole because the contrast between the glossy, halved ones and the tiny roasted spheres is beautiful and adds texture when you bite in. Three: don’t crowd the pan. If those vegetables are crowded they steam instead of roast, and you’ll lose the lightly browned edges that give the dish its depth. Four: if you want a nuttier edge, finish with a quick grating of aged Parmesan and a scatter of toasted almonds right before serving.
If you like to prep a day ahead, roast the vegetables and refrigerate them in a baking dish covered with foil. They keep well for up to three days; rewarm them gently in a 350°F oven or serve cold tossed into a grain salad — I sometimes fold them into warm rice pilaf with goat cheese and herbs when I need a more substantial side, a combination I first tried after reading a recipe for rice pilaf with asparagus and goat’s cheese and adapting it to what I had on hand.
Small variations and what to serve with it
I love the basic version because it is a wonderful foil to bold mains. It goes beautifully beside grilled salmon, roasted chicken, or even a miso-glazed fish if you want an umami contrast; I often make a miso salmon in the air fryer and pair it with these vegetables for a weeknight dinner, which is why you might find my favorite miso salmon trick linked in my notes.
For variations: swap the red wine vinegar for sherry vinegar and add a sprinkle of chopped tarragon for a softer, more floral dressing. Or try swapping honey for maple syrup and throwing in a teaspoon of smoked paprika to make it a little smoky and sweet. If you want a richer finish, crumble goat cheese or feta over the top and let it melt a touch against the warm vegetables. Another option is to roast small fingerling potatoes with the asparagus and radishes — it turns this into a heartier tray-bake that stands in as a vegetarian main.
How do I know it’s done right? The asparagus should be tender with a little snap left at the tip; the radishes should be softened and show some browning but still have that peppery echo when you bite in. If everything is floppy and gray, it’s overdone. If nothing has browned, it was probably too crowded or the oven wasn’t hot enough. Aim for color and a little chew.
When I serve it, I like to pile the vegetables onto a shallow platter so the vinaigrette can pool and coat everything. People will reach in for seconds. I love that the mustard seeds pop like tiny flavor bombs and the garlic in the dressing adds a shadowy depth without dominating.
Conclusion
If you want another take on this exact combination, I sometimes compare notes with other recipes like the detailed version found at Vikalinka’s Roasted Asparagus and Radishes with Mustard Vinaigrette, and I also enjoy seeing different roasting times and radish treatments in the recipe for Roasted Radishes and Asparagus at Veggie Desserts. Try this the next time you find perfect spring asparagus and a bunch of radishes that look back at you from the market — it’s one of those small, bright dishes that makes the season feel like a celebration.
Roasted Asparagus and Radishes with Mustard Vinaigrette
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Place trimmed asparagus and halved radishes on a baking sheet, leaving a few radishes whole.
- Toss vegetables with 2 tbsp olive oil, salt, and pepper.
- Roast vegetables for 20–25 minutes, turning once, until tender and lightly browned.
- While the vegetables roast, whisk together whole grain mustard, Dijon mustard, red wine vinegar, garlic, olive oil, and honey (if using) until emulsified.
- Season the vinaigrette with salt and pepper to taste.
- When the vegetables are done, arrange them on a platter and drizzle with the mustard vinaigrette.
- Let sit for 10 minutes before serving warm or at room temperature.
