Roasted Spring Asparagus

Roasted Spring Asparagus

Name: Roasted Spring Asparagus with Lemony Tarragon Cream Sauce
Total time: 15 min
Yield: 2
Cuisine: Canadian
Ingredients: 454 g Asparagus; 1 unit(s) Lemon; 7 g Tarragon; 4 tbsp Mayonnaise; 28 g Pine Nuts; 2 tbsp Butter*; 0.13 tsp Pepper*; 1.5 tbsp Oil*; ¼ tsp Sugar*; 0.13 tsp Salt*

with Lemony Tarragon Cream Sauce

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It's asparagus season! These tender and bright spring veggies get a boost of flavour from a simple lemony tarragon cream sauce. The perfect veggie side dish to accompany any meal!

Allergens:

Egg

•Mustard

•Pine nuts

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 4 people

454 g

Asparagus

1 unit(s)

Lemon

7 g

Tarragon

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

28 g

Pine Nuts

(Contains Pine nuts)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

0.13 tsp

Pepper*

1.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

Nutrition Values

Calories270 kcal

Fat27 g

Saturated Fat6 g

Carbohydrate7 g

Sugar3 g

Dietary Fiber3 g

Protein4 g

Cholesterol25 mg

Sodium160 mg

Trans Fat0.4 g

Potassium300 mg

Calcium40 mg

Iron3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Trim and discard the bottom 1-inch from asparagus.
Add asparagus and 1.5 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender-crisp, 10-12 min.

Zest, then juice half the lemon. Cut remaining lemon into wedges.
Strip 1.5 tsp tarragon leaves from stem, then finely chop.
Melt 2 tbsp butter in the microwave or a small pot.

Heat a large non-stick pan over medium heat. When hot, add pine nuts, then toast stirring often, until golden-brown 3-4 min. Transfer to a plate.
Meanwhile, whisk together mayo, 1/4 tsp sugar and 1 tsp lemon juice in a medium bowl.
Gradually whisk in melted butter until smooth.
Add tarragon. Season with salt, to taste, then whisk to combine. (NOTE: If sauce is too thick, slowly whisk in 1 tbsp warm water to help loosen.)

Remove asparagus from the oven and sprinkle lemon zest over top. Toss to combine.
Spread tarragon cream sauce along the base of a serving platter, then arrange asparagus over top
Sprinkle pine nuts over asparagus.
Serve lemon wedges on the side, if desired.