Roasted Asparagus with Dijon-Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Drizzle roasted asparagus with a delicate Dijon-lemon sauce for an elegant, yet simple, side dish. For extra presentation points, garnish the platter with orange wedges and parsley sprigs. 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 |
Directions:
1. Preheat oven to 425°.
2. 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.
3. 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.
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