Roasted Asparagus with Lemon Dill Sauce
Ingredients
- 2 bunches of Asparagus
- 1 1/2 Tbsp Grape Seed Oil
- Salt & Pepper to taste
Lemon dill sauce
- 4 Tbsp of Vegenaise
- 2 Tbsp of chopped Dill
- 2 tsp of Capers with brine
- 1 Tbsp of Lemon Juice
- Zest of 1 Lemon
- 1/4 - 1/2 tsp Onion Powder (to taste)
- 1/4 - 1/2 tsp Garlic Powder (to taste)
- 1/2 tsp Dijon Mustard
- Salt & Pepper to taste
Preparation
Make the sauce by combining all of the ingredients and mixing well. Set aside.
Trim the asparagus by cutting about 2 to 2.5 inches off the woody ends or where the white part meets the tender green. Alternatively, snap the asparagus; it will break naturally after the woody part.
Lay them onto a baking sheet in a single layer, drizzle with oil, season with salt and pepper, and roll them over to coat well.
Bake at 375 degrees Fahrenheit for 15 minutes or until tender.
Let the asparagus cool slightly and serve with the lemon dill sauce.
