Roasted Asparagus Spears with Mustard Cream

The mustard cream can also be used as a tangy salad dressing.


4 servings (serving size: 1/4 asparagus and 1/3 cup mustard mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 115
Fat 2.5 g
Satfat 0.4 g
Protein 7.3 g
Carbohydrate 17.5 g
Cholesterol 3 mg
Iron 1.6 mg
Sodium 880 mg
Caloriesfromfat 18 %
Fiber 3.5 g
Calcium 97 mg


2 pounds asparagus spears
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup low-fat buttermilk
1/3 cup low-fat mayonnaise (such as Hellman's)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dried tarragon leaves


Preheat oven to 450°.

Snap off tough ends of asparagus.

Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray. Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.

Combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, buttermilk, and remaining 5 ingredients in a small bowl; stir with a whisk. Cover and chill. Serve asparagus warm or at room temperature with mustard mixture.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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