Healthy Roast Asparagus with Creamy Almond Vinaigrette
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Protein
- 2 grams
- Sugar
- 8 grams
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 110 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 125 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Protein
- 2 grams
- Sugar
- 8 grams
Ingredients
Two 1-pound bunches thick asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 tablespoons blanched sliced almonds
1 1/2 tablespoons lemon juice
1/4 teaspoon sugar
1 1/2 teaspoons lemon zest
Directions
- Preheat the oven to 425 degrees F. Position a rack in the top third of the oven. Place the asparagus on a baking sheet lined with parchment paper. Drizzle with the olive oil and sprinkle lightly with salt and pepper. Roast until tender, about 15 minutes.
- Meanwhile, combine 5 tablespoons of the almonds, the lemon juice, sugar and 6 tablespoons water in a blender and blend until smooth, about 1 minute. Taste the sauce and season with salt. Pour the sauce onto a platter and place the asparagus on top. Garnish with the zest and remaining 1 tablespoon almonds.
- Per serving: SERVES: Calories: 110; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 17 grams; Sugar: 8 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 125 milligrams
Cook’s Note
Garnish with your favorite fresh herb if you like: sliced basil, mint leaves or chopped parsley are all great choices.
