Roasted Asparagus with Dijon-Lemon Sauce
Servings 4
Equipment
- Baking Sheet
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.⅓
- Arrange asparagus on a platter, then drizzle the well-whisked sauce mixture over it. Sprinkle with parsley.
- Serve immediately. Enjoy.