Roasted asparagus is heavenly and simple to make. Right now asparagus is showing up in our farmers markets, which are still open, despite the pandemic.
My child invented this garlic mustard sauce recipe for our Easter dinner. We poured it over everything except dessert. I’ve been making this delectable sauce ever since, pairing it with roasted vegetables, potatoes and meat. It’s versatile, tart and delicious. It adds a sharp note to roasted asparagus’s slightly sluggish flavor.
The sauce is simple to make in a high-speed blender or food processor. Chop fresh garlic into small pieces, then blend with mayonnaise. Add mustard and lemon juice for a few swirls, and the sauce is ready.
To roast asparagus, wash and trim the spears, and then spread them on a baking sheet in a single layer. Roast the asparagus at high heat, turning once or twice. Serve dribbled with mustard sauce. (Serve the sauce on the side for asparagus purists.)
The tart sauce will work with most roasted vegetables. It’s fabulous with sweet potatoes. Whip up a batch to brighten a dull dinner. It made an excellent accompaniment to our Easter ham.
Roasted Asparagus with Garlic Mustard Sauce
Roast asparagus at high heat, and serve it with tangy garlic mustard sauce for a quick, delicious side dish.
- 2-3 pounds fresh asparagus, washed and trimmed
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 8 cloves garlic, chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons fresh lemon juice
Preheat oven to 475 degrees F.
Spread the asparagus in a single layer on a baking sheet. Use several baking sheets if needed. Do not allow the asparagus spears to overlap.
Sprinkle the asparagus with olive oil, and dust it with salt.
Roast the asparagus at 475 degrees F for 15-25 minutes, turning once or twice with a spatula, until the asparagus spears are soft. Watch carefully so the spears don't burn.
In a high-speed blender or food processor, blend the garlic with the mayonnaise.
Add the mustard and lemon juice, and pulse until mixed.
Pour into a serving dish and serve with the roasted asparagus.
The sauce may be made ahead of time and stored, tightly covered, in the fridge for up to 3 days. Bring to room temperature before serving.
Wash and trim the asparagus spears, and spread them in a single layer on a baking sheet.
While the asparagus is roasting, pulse the garlic and mayonnaise in a blender. Stir in the mustard and lemon juice until mixed.
The sauce should be thick and slightly chunky.
When the asparagus is done, it should be soft , wrinkled and dark green. Remove it to a serving platter.
Dribble the sauce over the asparagus. Serve with extra sauce on the side.