"The belly rules the mind."--Spanish Proverb

Roasted Asparagus with Dijion Lemon Sauce Recipe

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This recipe for Roasted Asparagus with Dijion Lemon Sauce, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey & Steve Hackworth
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb asparagus spears, trimmed
4 tsp. extra-virgin olive oil, divided
1/2 tsp. kosher salt
2 garlic cloves, minced
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1 tbsp. chopped fresh parsley

Directions:
Directions:
Preheat oven to 425. Combine asparagus, 2 tsp olive oil, salt, and garlic in plastic bag, tossing well to coat. Arrange asparagus in a single layer on a baking sheet. Bake at 425 for 12 minutes or until tender. Combine remaining 2 tsp oil, rind, juice, mustard, and pepper in a small bowl stirring with a whisk. Arrange asparagus on a platter and drizzle juice mixture over asparagus. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6

 

 

 

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