Roasted Asparagus with Garlic-Lemon Sauce

Roasted Asparagus with Garlic-Lemon Sauce

5 Reviews
From: EatingWell Magazine, March/April 2009

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you're in a hurry.

Ingredients 4 servings

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  • 2 bunches asparagus, (about 2 pounds), trimmed
  • 2 teaspoons extra-virgin olive oil, divided
  • ⅛ teaspoon salt
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons water
  • 2 anchovy fillets, minced
  • 1 small clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 chopped hard-boiled eggs, (optional; see Tip)


  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. 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).
  • Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 100 calories; 5 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 6 g protein; 296 mcg folate; 5 mg cholesterol; 3 g sugars; 0 g added sugars; 2,028 IU vitamin A; 17 mg vitamin C; 84 mg calcium; 2 mg iron; 277 mg sodium; 465 mg potassium
  • Nutrition Bonus: Folate (74% daily value), Vitamin A (41% dv), Vitamin C (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

Reviews 5

May 08, 2013
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By: EatingWell User
Made this for Sunday dinner whole family arrived(19) thankfully I had lots of asparagus.they were taking off the plate as i walked to the husband asks for this at least 3 x a week
July 18, 2011
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By: EatingWell User
Refreshing light and lemony I wowed my guests with this addition to my menu of dirty martini steak kabobs for our summer dinner party. I opted to skip the egg and anchovies, keeping the recipe simple and light enough not to overpower my main course. This was a perfect topping to compliment the asparagus. I had requests for a repeat of this dish by my family. Prepare as suggested and enjoy! Pros: Easy to prepare
March 22, 2011
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By: Ashlee Yap
wow! YUM! My parents were coming over for dinner and I waited until the last minute to start cooking. This was so easy and quick to make and turned out so delicious. The sauce was decadent and something different - probably the best way I've had asparagus, ever! I omitted the hard-boiled egg because my mom can't stand them, but other than that I made it just as described and can't wait to make it again.
February 15, 2011
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By: mmmjs5
Absolutely Delicious Sauce We loved this recipe! I halved this recipe, did not use salt, achovies, or hard boiled egg. BUT I did use the whole garlic clove & we didn't find the garlic overpowering at all. To top it off, it was valentine's day :)
November 09, 2010
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By: EatingWell User
The Sauce was good, just make sure you don't put in a lot of garlic. I used a small amount and it was overpowered! but other wise it was pretty good and quick.
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