|
2 pounds asparagus spears, trimmed
4 teaspoons extravirigin olive oil, divided
½ teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
1. Preheat oven to 425 degrees
2. 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 degrees for 12 minutes or until crisp-tender.
3. 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.
Yield: 6 servings, Calories per serving: 60, Fat: 3.3g, Protein: 3.4g, Carb: 6.8g, Fiber: 3.3g\ |
"A man can be as great as he wants to be. If you believe in yourself and have the courage, the determination, the dedication, the competitive drive and if you are willing to sacrifice the little things in life and pay the price for the things that are worthwhile, it can be done."
-Vince Lombardi
|
