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Roasted Asparagus with Creamy Dill-Chervil Sauce

Servings 6 people
Calories 68kcal

Ingredients

  • Olive oil cooking spray
  • 2 pounds fresh asparagus tough ends trimmed
  • Sea salt and pepper
  • 1/2 cup low-fat sour cream
  • 1 tablespoon water or broth
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon snipped fresh chervil
  • 1 tablespoon snipped fresh baby dill
  • 1 tablespoon snipped garlic chives
  • 1/2 tablespoon fresh minced flat-leaf parsley
  • 1 teaspoon sugar

Instructions

  • Whisk together all dressing ingredients in a medium bowl until smooth. Adjust with more lemon juice, water, or broth to achieve desired taste and consistency.
  • Preheat oven to 450°. Coat a baking sheet with olive oil cooking spray. Arrange asparagus spears in a single layer and season to taste with salt and pepper. Spray again with cooking spray. Roast 10–12 minutes (depending on thickness), or until tender and dark green.
  • Arrange roasted asparagus on a serving dish and drizzle with dressing. Serve extra dressing on the side.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 68 cal, 33% fat cal, 3g fat, 2g sat fat, 10mg chol, 4g protein, 8g carb, 3g fiber, 48mg sodium

Nutrition

Calories: 68kcal | Carbohydrates: 8g | Protein: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 48mg | Fiber: 3g