My Favorite Asparagus

Deselect All

1/4 cup extra-virgin olive oil

1 tablespoon whole-grain mustard

1 teaspoon prepared horseradish

Juice and zest of 1 lemon

Kosher salt and freshly ground black pepper

2 large bunches thick asparagus, trimmed

2 red endive, quartered

1 large yellow onion, cut into 1/2-inch-thick rings

Olive oil, for cooking

Fresh tarragon leaves, optional, for serving