Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Dina Guillen
Recipe by Cooking Light September 2007

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef'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.

Nutrition Facts

60 calories; calories from fat 50%; fat 3.3g; saturated fat 0.5g; mono fat 2.2g; poly fat 0.6g; protein 3.4g; carbohydrates 6.8g; fiber 3.3g; iron 3.3mg; sodium 166mg; calcium 40mg.
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