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Roasted Asparagus with Dijon-Lemon Sauce

Total Time10 mins
Servings: 4


  • 1 lb asparagus spears wooden ends removed
  • 4 tsp 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
  • 1/2 tsp Dijon mustard
  • 1 tbsp chopped fresh parsley


  • Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.
  • Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.
  • Whisk together the remaining 2 teaspoons 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; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.