Roasted Asparagus Spears with Mustard Cream |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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The mustard cream can also be used as a tangy salad dressing. Ingredients:
2 pounds asparagus spears |
cooking spray |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
3/4 cup low-fat buttermilk |
1/3 cup low-fat mayonnaise (such as hellman's) |
2 tablespoons dijon mustard |
1 tablespoon fresh lemon juice |
1 garlic clove, minced |
1 teaspoon dried tarragon leaves |
Directions:
1. Preheat oven to 450°.
2. Snap off tough ends of asparagus.
3. Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray. Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.
4. Combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, buttermilk, and remaining 5 ingredients in a small bowl; stir with a whisk. Cover and chill. Serve asparagus warm or at room temperature with mustard mixture.
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