Roasted Asparagus with Dijon-Lemon Sauce

By dashy_65

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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.

cal 60,fat 3.3g,carbs 6.8g,fiber 3.3g,sod 166mg