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Randy Mayor Photo by: Randy Mayor

Roasted Asparagus with Dijon-Lemon Sauce

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.

Cooking Light SEPTEMBER 2007

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • 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
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Roasted Asparagus with Dijon-Lemon Sauce recipe

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