Roasted Asparagus with Garlic-Lemon Sauce

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Dress up the dish with chopped hard-boiled eggs or leave them out if you�re in a hurry.

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Name: Roasted Asparagus with Garlic-Lemon Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 bunches(2 pounds) Asparagus trimmed; 2 teaspoon Extra virgin olive oil divided; 1/8 teaspoon Salt; 2 tablespoon Mayonnaise; 2 tablespoon Parmesan cheese shredded; 2 tablespoon Water; 2 Anchovy fillets minced; 1 small Garlic clove minced; 1 tablespoon Lemon juice; 2 Hard boiled eggs chopped

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INGREDIENTS

2 bunches(2 pounds) Asparagus ; trimmed
2 teaspoon Extra virgin olive oil ; divided
1/8 teaspoon Salt
2 tablespoon Mayonnaise
2 tablespoon Parmesan cheese ; shredded
2 tablespoon Water
2 Anchovy fillets ; minced
1 small Garlic clove ; minced
1 tablespoon Lemon juice
2 Hard boiled eggs ; chopped

Servings

INSTRUCTIONS

Preheat oven to 425?F.

Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.

Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

Recipe Nutrition:

Per serving: 89 calories; 4 g fat (1 g sat, 2 g mono ); 4 mg cholesterol; 10 gcarbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 282 mg sodium; 464 mgpotassium.

Nutrition Bonus: Folate (73% daily value), Vitamin A (40% dv), Vitamin C (30% dv).

Carbohydrate Servings: 1/2

Exchanges:2 vegetable, 1 fat

NOTES

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Roasted Asparagus with Garlic-Lemon Sauce

2 bunches(2 pounds) Asparagus trimmed
2 teaspoon Extra virgin olive oil divided
1/8 teaspoon Salt
2 tablespoon Mayonnaise
2 tablespoon Parmesan cheese shredded
2 tablespoon Water
2 Anchovy fillets minced
1 small Garlic clove minced
1 tablespoon Lemon juice
2 Hard boiled eggs chopped

Preheat oven to 425?F.

Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.

Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

Recipe Nutrition:

Per serving: 89 calories; 4 g fat (1 g sat, 2 g mono ); 4 mg cholesterol; 10 gcarbohydrates; 0 g added sugars; 6 g protein; 4 g fiber; 282 mg sodium; 464 mgpotassium.
Nutrition Bonus: Folate (73% daily value), Vitamin A (40% dv), Vitamin C (30% dv).
Carbohydrate Servings: 1/2
Exchanges:2 vegetable, 1 fat

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Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 4 Servings

Calories: 190
Calories from Fat: 100 (53%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 3.6g
Cholesterol 120.5mg		37 %
Sodium 189mg		7 %
Potassium 568.4mg		15 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 8.7g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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