Recipe By: Cornell Cooperative Extension Saratoga County, New York edited by Diane Whitten
Make this for: Dinner
This Recipe Makes: 4 Serving(s)
Asparagus are so elegant. This recipe is great to serve for guest or anytime.
What you’ll need
1 lb of asparagus spears (about 20-30)1/4 tsp. grated lemon peel1 tbsp. fresh lemon juice1 tbsp. red wine vinegar3/4 tsp. Dijon mustard1/2 tsp. olive oil1 dash of black pepper (or more to taste)1 head(s) of Bibb lettuce cleaned1 can vegetable oil spray.
Snap off woody asparagus ends. Place asparagus in a single layer on baking sheet. Spray with vegetable oil spray. Roast asparagus in 500 degree oven for 10 minutes, or until crisp-tender and lightly browned. Meanwhile, combine lemon peel, lemon juice, vinegar, mustard, oil and pepper. Wisk until well blended. Place roasted asparagus on lettuce-lined serving plate. Drizzle vinaigrette over asparagus.
(NOTE: This recipe is low in fat, low in sodium, low cholesterol, high in vitamin A, good source of vitamin C, good source of iron, and good source of fiber.)
Non-Starchy Vegetables: 1