Roasted Asparagus Spears With Mustard Cream Recipe

Name: Roasted Asparagus Spears With Mustard Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds asparagus spears; Cooking spray; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3/4 cup low-fat buttermilk; 1/3 cup low-fat mayonnaise (such as Hellman's); 2 tablespoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1 teaspoon dried tarragon leaves

Servings: persons

2 pounds asparagus spears
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3/4 cup low-fat buttermilk
1/3 cup low-fat mayonnaise (such as Hellman's)
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon dried tarragon leaves

1
Preheat oven to 450u00b0.
2
Snap off tough ends of asparagus.
3
Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray. Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450u00b0 for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.
4
Combine remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, buttermilk, and remaining 5 ingredients in a small bowl; stir with a whisk. Cover and chill. Serve asparagus warm or at room temperature with mustard mixture.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds asparagus spears, Cooking spray, 3/4 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Roasted Asparagus Spears With Mustard Cream falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Asparagus Spears With Mustard Cream

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