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)
Recipe from Oxmoor House

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Nutritional Information

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


  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.
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