Veggie: Asparagus with Dijon-Lemon Sauce
Possibly the best asparagus I've ever had
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
gf
vegan
side dish
vegetables
roast
spring
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1/2 teaspoon dijon mustard
- 4 teaspoon olive oil
- 1 teaspoon lemon rind grated
- 2 tablespoon lemon juice (i used meyer lemon, but regular would work)
- 1 tablespoon parsley chopped
- 2 pounds asparagus
- Carbohydrate 10.2593947954371 g
- Cholesterol 0 mg
- Fat 1.44558417821282 g
- Fiber 5.01402475777736 g
- Protein 5.24116312532944 g
- Saturated Fat 0.2510672798412 g
- Serving Size 1 1 Serving (236g)
- Sodium 12.7717297898154 mg
- Sugar 5.24537003765979 g
- Trans Fat 0.105882613464076 g
- Calories 61 calories
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.
