Roasted Asparagus with Lemon Vinaigrette

3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil or cooking spray
Kosher salt and freshly ground black pepper

For the Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large bowl toss the asparagus in the olive oil or spray with cooking spray, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.

Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.

Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Chicken Rollatini with Asparagus

6 chicken tenders
24 Genoa salami or pepperoni slices
3-6 provolone slices
18 asparagus spears, trimmed
1 can spaghetti sauce
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Pound chicken to 1/4 inch thick. Place 3-4 pepperoni or salami slices, one cheese slice and 3 asparagus spears in the center of each tender. Roll up and secure with a toothpick.

Spread 1/2 of sauce on the bottom of an 11x7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30 to 40 minutes, or until cooked through.