Roasted Asparagus with Creamy Dill-Chervil Sauce

Mar 30, 2007 12:00 PM


Roasted Asparagus with Creamy Dill-Chervil Sauce
March, 2007

Serves 6 / This version of the classic French herbes mix substitutes baby dill for French tarragon and garlic chives for regular chives. The fresh flavors really sing in this deliciously light dressing (which would also taste great with grilled salmon). Ingredient tip: Chervil, a feathery-looking herb, has a light, subtle licorice taste.

Olive oil cooking spray
2 pounds fresh asparagus, tough ends trimmed
Sea salt and pepper
Dressing
1/2 cup low-fat sour cream
1 tablespoon fresh lemon juice, or more to taste
1-2 tablespoons water or broth
1 tablespoon whole-grain mustard
1 tablespoon snipped fresh chervil
1 tablespoon snipped fresh baby dill
1 tablespoon snipped garlic chives
1/2 tablespoon fresh minced flat-leaf Italian parsley
1 teaspoon sugar



1. Whisk together all dressing ingredients in a medium bowl until smooth. Adjust with more lemon juice, water, or broth to achieve desired taste and consistency.
2. Preheat oven to 450°. Coat a baking sheet with olive oil cooking spray. Arrange asparagus spears in a single layer and season to taste with salt and pepper. Spray again with cooking spray. Roast 10–12 minutes (depending on thickness), or until tender and dark green.
3. Arrange roasted asparagus on a serving dish and drizzle with dressing. Serve extra dressing on the side.


PER SERVING: 68 cal, 33% fat cal, 3g fat, 2g sat fat, 10mg chol, 4g protein, 8g carb,
3g fiber, 48mg sodium

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