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Roasted Asparagus with Dijon-Lemon Sauce

Randy Mayor
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

Cook's Notes

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.