Roasted Asparagus with Dijon-Lemon Sauce
Servings: 4
Calories: 86kcal
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 2 pounds asparagus, 2 teaspoons olive oil, ½ teaspoon salt, and 2 minced garlics 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, 1 teaspoon lemon zest, 2 Tablespoons juice, ½ teaspoon mustard, and ¼ teaspoon pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with 1 Tablespoon parsley if desired.
Nutrition
Calories: 86kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 481mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1801IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 5mg