Roasted Asparagus with Dijon-Lemon Sauce
I wanted a simple side dish to pair with the chicken cutlets with tarragon-mushroom sauce and the garlicky quinoa with toasted pine nuts, chives, and parsley that I was making for dinner. I found this roasted asparagus with Dijon-lemon sauce recipe on Cooking Light, and it looked simple and delicious. This easy asparagus side dish took only minutes to make, and we all enjoyed it. My kids aren’t huge fans of asparagus, but they thought the sauce was tasty and devoured it. I love that!!!
Roasted Asparagus with Dijon-Lemon Sauce
Ingredients:
- 1 lb asparagus spears, woody ends removed
- 2 tbsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
- 2 cloves of garlic, minced
- 1 tsp grated lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
How to Make Roasted Asparagus with Dijon-Lemon Sauce
Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
Combine the asparagus, 1 tablespoon of olive oil, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly.
Arrange the asparagus mixture in a single layer on the prepared baking sheet.
Bake for 10-12 minutes or until crisp-tender.
Whisk together the remaining tablespoon of olive oil, lemon zest and juice, Dijon mustard, sea salt, and freshly cracked pepper, to taste, in a small bowl.
Arrange asparagus on a platter, then drizzle the well-whisked sauce mixture over it. Sprinkle with parsley.
Serve immediately. Enjoy.
Equipment
Ingredients
- 1 lb asparagus spears wooden ends removed
- 2 tbsp olive oil divided
- Sea salt and freshly cracked pepper to taste
- 2 cloves of garlic minced
- 1 tsp grated lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
- Combine the asparagus, 1 tablespoon of olive oil, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly.
- Arrange the asparagus mixture in a single layer on the prepared baking sheet.
- Bake for 10-12 minutes or until crisp-tender.
- Whisk together the remaining tablespoon of olive oil, lemon zest and juice, Dijon mustard, sea salt, and freshly cracked pepper, to taste, in a small bowl.â…“
- Arrange asparagus on a platter, then drizzle the well-whisked sauce mixture over it. Sprinkle with parsley.
- Serve immediately. Enjoy.
One of my favorite veggies! Love how this is prepared and it looks absolutely delicious Pam!
That dijon lemon sauce looks heavenly!
I have been loving mustard lately, this looks great!
A wonderful and tasteful side dish!
Kisses!
Hi Pam, this is a very light and easy way to prepare asparagus!!! The pictures look very appetizing!!
That sauce is definitely the perfect accompaniment to asparagus!!
I love the simplicity of this side dish, Pam! Summer veggies really stand on their own without lots of seasonings or fuss. This Dijon sauce sounds perfect with the asparagus!
Wow, wow, wow! This looks fantastic, I want some for my dinner!
The sauce looks perfect.
Love how easy this dish seems to be to make, but what a punch the flavor must be. Really nice, thanks for sharing!
dijon makes any man eat their veggies!!
swear by this Pam.
This sounds really good!
I LOVE roasting asparagus, but this lemon sauce takes it above and beyond! Can’t wait to try it.
I love how you always feature meals with sides!
Simple yet so scrumptious! Can’t get enough asparagus!
What is wrong with your kids, asparagus is the best veg ever! Have you ever had deep fried asparagus? OMG, so wonderful.