Roasted Asparagus With Citrus Drizzle
Recipe: #17804
March 08, 2015
Categories: Side Dishes, Lemon, Asparagus, Garlic, 5-Minute Prep, Easter, Mothers Day Oven Roast, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Modified recipe from Cooking Light September 2007. Drizzle roasted asparagus with a delicate Dijon-citrus sauce for an elegant, yet simple, side dish. For extra presentation points, garnish the platter with lemon or orange wedges and parsley sprigs."
Ingredients
Nutritional
- Serving Size: 1 (175.6 g)
- Calories 124.1
- Total Fat - 8.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 4.4 mg
- Sodium - 290 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 4.7 g
- Sugars - 3.3 g
- Protein - 5.1 g
- Calcium - 74.3 mg
- Iron - 1.2 mg
- Vitamin C - 107.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
Combine trimmed 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 rimmed baking sheet. Bake at 425F for 12 minutes, or until crisp-tender.
Step 3
Combine remaining 2 teaspoons oil, zest, juice, mustard, and pepper in a small bowl, stirring with a whisk.
Step 4
Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.
Step 5
Garnish with citrus wedges and parsley sprigs.
Tips
- Large rimmed baking sheet