Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce
Photo by Randy Mayor

Ingredients

  • ½ teaspoon kosher salt
  • ½ teaspoon Dijon mustard
  • 4 teaspoons extravirgin olive oil, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • + 6 more ingredients
    • 2 pounds asparagus spears, trimmed
    • 2 garlic cloves, minced
    • 1 tablespoon chopped fresh parsley
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon chopped fresh parsley

Preheat oven to 425°. 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. Combine remaining 2 teaspoons oil, rind, juice, mustard, and pe...

View full recipe at My Recipes

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