Roasted Asparagus Spears with Mustard Cream

Name: Roasted Asparagus Spears with Mustard Cream
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams asparagus spears; 1 teaspoons freshly ground black pepper, divided; 2 Tbsps Dijon mustard; 1 garlic clove, minced; 1 Tbsp fresh lemon juice; 177 milliliters low-fat buttermilk; 79 milliliters low-fat mayonnaise (such as Hellmans); 1 teaspoons salt, divided; 1 teaspoon dried tarragon leaves

Roasted Asparagus Spears with Mustard Cream is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains approximately 7g of protein, 5g of fat, and a total of 117 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Easter. If you have mayonnaise, buttermilk, dijon mustard, and a few other ingredients on hand, you can make it. It works well as a side dish. From preparation to the plate, this recipe takes around 18 minutes.

Instructions

Preheat oven to 45

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Oven

Snap off tough ends of asparagus.

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Asparagus

Coat a nonstick baking sheet with cooking spray. Arrange asparagus in a single layer on baking sheet; lightly coat asparagus with cooking spray.

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Cooking Spray

Asparagus

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Baking Sheet

Sprinkle asparagus with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Asparagus

Pepper

Salt

Bake at 450 for 8 to 10 minutes or until asparagus is crisp-tender, shaking pan occasionally.

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Asparagus

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Buttermilk