Wow. Took about 45 seconds to prep, 12 minutes to cook, and was delicious! Served to guests and they all asked for the recipe. I hated to have them see how simple it was. Wanted them to think I was this super-chef. :-)
Roasted Asparagus with Dijon-Lemon Sauce
More From Cooking Light
- Calories: 60
- Calories from fat: 50%
- Fat: 3.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.6g
- Protein: 3.4g
- Carbohydrate: 6.8g
- Fiber: 3.3g
- Cholesterol: 0.0mg
- Iron: 3.3mg
- Sodium: 166mg
- Calcium: 40mg
- 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
- 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.
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