Roasted Asparagus with Dijon-Lemon Sauce

Garnish the platter with orange wedges and parsley sprigs.

Yield: 6 servings

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

Preparation

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.

Nutritional Information

Calories:

60 (50% from fat)

Fat:

3.3g (sat 0.5g,mono 2.2g,poly 0.6g)

Protein:

3.4g

Carbohydrate:

6.8g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

3.3mg

Sodium:

166mg

Calcium:

40mg