Roasted Asparagus Spears with Mustard Cream
The mustard cream can also be used as a tangy salad dressing.
Yield: 4 servings (serving size: 1/4 asparagus and 1/3 cup mustard mixture)
More From Oxmoor House
Amount per serving
- Calories: 115
- Fat: 2.5g
- Saturated fat: 0.4g
- Protein: 7.3g
- Carbohydrate: 17.5g
- Cholesterol: 3mg
- Iron: 1.6mg
- Sodium: 880mg
- Calories from fat: 18%
- Fiber: 3.5g
- Calcium: 97mg
- 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.
Only you will be able to view, print, and edit this note.Add Note