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Roasted Asparagus Spears with Mustard Cream

Prep time 10 mins
Cook time 8 mins
Yield 4 servings (serving size: 1/4 asparagus and 1/3 cup mustard mixture)
The mustard cream can also be used as a tangy salad dressing.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. Snap off tough ends of asparagus.

  3. 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.

  4. 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