Lemon Roasted Cauliflower and Asparagus with Dill

Yum yum yum. I can't say enough how yummy this dish was. The cauliflower was the perfect palette for the lemon and dill.

Lemon Roasted Cauliflower and Asparagus with Dill

1 head of cauliflower, cut into florets
1/2 lb asparagus, cut into 1-inch pieces
2 heaping teaspoons of Dijon mustard
4 cloves of garlic, crushed
Juice of 2 lemons
1 tsp salt
1 Tbsp olive oil
1/4 cup chopped fresh dill
Ground black pepper

Pre-steam the cauliflower in the microwave to cut back on oven time (it's summer and it's hot in my kitchen!). To steam, put in a bowl with a couple of tablespoons of water, cover and microwave for about 3 minutes to get it halfway cooked. Drain, then continue with the recipe.

Preheat the oven to 400 deg. Place cauliflower florets and asparagus in a bowl. In a smaller bowl, combine the rest of the ingredients and whisk until blended. Pour the marinade over the veggies and toss. Spread in a baking pan. Scrape any remaining marinade over the top. It's too good to waste.

Bake until tender but not mushy (about 10 min?? depends on how soft they got in the microwave). The cauliflower should have some browning at the edges.