Serves 6 to 8
Start to finish: 25 minutes
Roasted Asparagus:
2 pounds medium-thick asparagus
1 tablespoon olive oil
Kosher salt and freshly ground pepper to taste
Lemon Dressing:
3 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
3 tablespoons creme fraiche, sour cream or plain Greek yogurt
1/2 teaspoon hot sauce, such as Sriracha, or to taste
1/3 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Preheat the oven to 400 F. Trim the bottom 2 inches from the asparagus and, if desired, peel the lower 2 inches of the stalks. Place the asparagus in a shallow baking pan or rimmed baking sheet. Don’t worry if the stalks overlap a bit. Drizzle the tablespoon of olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt and pepper, toss again and spread out in the pan.
Roast the asparagus for about 10 minutes, until just tender and slightly browned. Remember that they will continue to cook a bit after you remove them from the oven, so take them out while they’re still a little firmer than you would like.
Meanwhile, in a small bowl, whisk together the lemon juice, zest, crème fraiche and Sriracha until smooth. Slowly pour in the 1/3 cup olive oil, whisking all the while until the dressing is thick, then season with salt and pepper.
Let the asparagus cool slightly, and while still warm drizzle some of the lemon sauce over it. Serve right away with the rest of the sauce passed on the side for people to add if desired.
Nutrition information per serving: 157 calories; 123 calories from fat; 14 g fat (3 g saturated; 0 g trans fats); 4 mg cholesterol; 154 mg sodium; 6 g carbohydrate; 3 g fiber; 3 g sugar; 3 g protein.
Katie Workman, Associated Press
