Roasted asparagus tossed with a quick and healthy Dijon mustard and lemon sauce can be made while the rest of dinner is just waiting to be served.
So you have your main dish almost ready to go, you want asparagus but not hum-drum ” I just steamed and buttered it last time” or “I made asparagus wrapped in phyllo dough awhile back and don’t have time for that one” (plus, do you really always have phyllo dough in the freezer?). Well, hum-drum no more because this roasted asparagus with Dijon lemon sauce is quick, yummy and impressive. Plus you probably have everything you need in the fridge or pantry right now.
This dish makes a fancy side in no time! The combination of lemon and Dijon brightens up the flavor and the garlic that gets roasted with the asparagus adds a nutty, earthy finish.
Roasted Asparagus with Dijon-Lemon Sauce
Ingredients
- 2 pounds asparagus spears, trimmed
- 4 teaspoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- 2 garlic cloves, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley. optional
Instructions
- 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 for 10 minutes, or until crisp-tender.
- Combine remaining 2 teaspoons oil, lemon zest, 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 if desired.
Adapted from Cooking Light.
First time making asparagus. Turned out great! An easy recipe and the kids loved it too!
The sauce is awesome! Perfect asparagus recipe. Thanks Sally!
Easy and quick! I added a pinch of red Pepper flakes to add a little kick. delicious recipe!