I wanted a simple side dish to pair with the Chicken Cutlets with Tarragon-Mushroom Sauce and the Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley that I was making for dinner. I found this recipe on Cooking Light and it looked simple and delicious. It took only minutes to make and we all enjoyed it. My kids aren’t huge fans of asparagus but they thought the sauce was tasty and gobbled it all up. I love that!!!
Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.
Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.
Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.
Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.