This recipe is for the tender green asparagus that are found in North America. I’ve only seen the asparagus that need to be peeled in Germany. These are white asparagus that are have a tougher skin that should be peeled first.

what is a mustard vinaigrette?

I’ve never peeled my asparagus, no matter the cooking method. :) I suppose if you have some asparagus that are super woody or fibrous toward the end you might benefit from peeling, but in general, I don’t think it’s necessary.

I’m a little surprised because you don’t peel the asparagus.
I’ve never roasted asparagus, but every time I cooked them in water, I was told to peel them. Is it not necessary when roasting?

Ooooh, all of those are excellent ideas! I especially love the idea of roasting them in the mustard vinaigrette. I know from experience that they’re great in a balsamic vinaigrette, so I bet a mustard one would work just as well.

That was the time and temperature that worked well for me, but you’ll always need to keep in mind that ovens do vary and cooking time can also vary depending on the girth of your asparagus.

Sadly, I don’t have my future garden yet. 😭