Roasted Asparagus with Garlic-Lemon Sauce
Recipe from EatingWell

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.


Roasted Asparagus with Garlic-Lemon Sauce

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Ingredients
  • 2  bunches
    asparagus, (about 2 pounds), trimmed
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  • 2  teaspoons
    extra-virgin olive oil, divided
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  • 1/8  teaspoon
    salt
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  • 2  tablespoons
    low-fat mayonnaise
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  • 2  tablespoons
    shredded Parmesan cheese
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  • 2  tablespoons
    water
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  • 2 
    anchovy fillets, minced
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  • 1  small clove
    garlic, minced
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  • 1  tablespoon
    lemon juice
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  • 2 
    chopped hard-boiled eggs, (optional; see Tip)
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Directions
1.
Preheat oven to 425 degrees 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:
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.

Nutrition information
Calories 89, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 4 mg, Sodium 282 mg, Carbohydrate 10 g, Fiber 4 g, Protein 6 g, Potassium 464 mg. Daily Values: Vitamin A 40%, Vitamin C 30%. Exchanges: Vegetable 2,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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