Rating: 4.8 stars
3 Ratings
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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.

Source: EatingWell Magazine, March/April 2009

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Recipe Summary test

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F.

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  • 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).

Tips

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 Facts

100 calories; protein 6.4g; carbohydrates 10.5g; dietary fiber 4g; sugars 3g; fat 5g; saturated fat 1.1g; cholesterol 5.4mg; vitamin a iu 2027.9IU; vitamin c 16.9mg; folate 296.3mcg; calcium 84.3mg; iron 2mg; magnesium 31mg; potassium 465mg; sodium 277.2mg; thiamin 0.3mg.
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