The mustard cream can also be used as a tangy salad dressing.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
4 servings (serving size: 1/4 asparagus and 1/3 cup mustard mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Snap off tough ends of asparagus.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

115 calories; fat 2.5g; saturated fat 0.4g; protein 7.3g; carbohydrates 17.5g; cholesterol 3mg; iron 1.6mg; sodium 880mg; calories from fat 18%; fiber 3.5g; calcium 97mg.
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