Ingredients
2 pounds asparagus spears, trimmed
4 teaspoons extravirgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
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Recipes by Campbell’s
Preparation
Preheat oven to 425°.
Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425° for 12 minutes or until crisp-tender.
Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley.
Cooking Light DT
