Ingredients
- 1 pound asparagus spears (trimmed)
- 4 teaspoons olive oil (divided)
- 1/4 teaspoon salt
- 1 to 2 garlic cloves (minced)
- 1 teaspoon grated lemon zest (or substitute orange zest)
- 2 tablespoons fresh lemon juice (or substitute orange juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
How to Make
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Step 1: Preheat oven to 425F.
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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.
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Step 3: Combine remaining 2 teaspoons oil, zest, juice, mustard, and pepper in a small bowl, stirring with a whisk.
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Step 4: Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.
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Step 5: Garnish with citrus wedges and parsley sprigs.
Tips & Variations
- Large rimmed baking sheet
We hope you enjoy this recipe!
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