Roasted Asparagus with Garlic-Lemon Sauce

Roasted Asparagus with Garlic-Lemon Sauce

Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you're in a hurry.

From EatingWell: March/April 2009
Yield: 4 servings
Active Time: 15 minutes
Total Time: 25 minutes


  1. 2 bunches asparagus, (about 2 pounds), trimmed
  2. 2 teaspoons extra-virgin olive oil, divided
  3. 1/8 teaspoon salt
  4. 2 tablespoons low-fat mayonnaise
  5. 2 tablespoons shredded Parmesan cheese
  6. 2 tablespoons water
  7. 2 anchovy fillets, minced
  8. 1 small clove garlic, minced
  9. 1 tablespoon lemon juice
  10. 2 chopped hard-boiled eggs, (optional; see Tip)


  1. Preheat oven to 425°F.
  2. Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
  3. Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

Tips & Notes


Nutrition Per Serving: 89 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 10 g carbohydrates; 6 g protein; 4 g fiber; 282 mg sodium; 464 mg potassium.

Nutrition Bonus: Folate (73% daily value), Vitamin A (40% dv), Vitamin C (30% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat