Roasted Asparagus with Dijon-Lemon Sauce

Randy Mayor
Drizzle roasted asparagus with a delicate Dijon-lemon sauce for an elegant, yet simple, side dish.  For extra presentation points, garnish the platter with orange wedges and parsley sprigs.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 60
Caloriesfromfat 50 %
Fat 3.3 g
Satfat 0.5 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 3.4 g
Carbohydrate 6.8 g
Fiber 3.3 g
Cholesterol 0.0 mg
Iron 3.3 mg
Sodium 166 mg
Calcium 40 mg

Ingredients

2 pounds asparagus spears, trimmed
4 teaspoons extravirgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 425°.

Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.

Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Dina Guillen,

September 2007