Asparagus with Lemon Dijon Sauce
Grilling is the best way to cook asparagus. You can't beat the smoky flavor. Either put the spears diagonally right onto the grid, or you can put them in a grill basket so they don't slip through the grate.
• 1 1/2 pounds asparagus
• 2 TBSP olive oil (divided)
• 3 TBSP fresh lemon juice
• 1 TBSP soy sauce
• 1 TBSP Dijon mustard
• 1 clove garlic, minced
• 2 tsp brown sugar
• Coarse salt and freshly ground black pepper to taste
Snap off and discard tough white ends from asparagus. Place asparagus spears on platter. Drizzle 1 tablespoon of the olive oil over top; toss to coat. Place diagonally on grid over medium-high heat; grill turning occasionally until crisp tender and slightly charred, about 5 to 7 minutes.
Place asparagus on serving plate. In a small bowl, stir together the remaining 1 tablespoon of olive oil, lemon juice, soy sauce, mustard and brown sugar; drizzle over asparagus. Season with salt and pepper.
Makes 8 servings.
Sodium 162 mg
Courtsey of Diebergs School of Cooking