Roasted Asparagus with Dijon-Lemon Sauce

Name: Roasted Asparagus with Dijon-Lemon Sauce
Ingredients: 2 pounds asparagus spears, trimmed; 4 teaspoons extravirgin olive oil, divided; ½ teaspoon kosher salt; 2 garlic cloves, minced; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; ½ teaspoon Dijon mustard; ¼ teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley

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Servings: 6

Author : Dina Guillen

Roasted Asparagus with Dijon-Lemon Sauce

Ingredients

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2 pounds asparagus spears, trimmed4 teaspoons extravirgin olive oil, divided½ teaspoon kosher salt2 garlic cloves, minced1 teaspoon grated lemon rind2 tablespoons fresh lemon juice½ teaspoon Dijon mustard¼ teaspoon freshly ground black pepper1 tablespoon chopped fresh parsley

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Instructions

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Step 1

Preheat oven to 425°.

Step 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.

Step 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.