Oven-Roasted Asparagus with Orange-Tarragon Aioli

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Credit: Roberta Duyff, MS, RD, FAND
Chef & Child Ingredient of the Month, June 2016

Ingredients

1¼ pounds asparagus, with tough ends
broken off
2 tablespoons olive oil
Pepper, to taste
1/3 cup low-fat plain yogurt
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon minced shallots
1 small garlic, minced
2 teaspoons orange zest
1 teaspoon Dijon mustard
¼ cup fresh orange juice
Tarragon sprigs, for garnish

Instructions

1. Preheat the oven to 425°F.
2. Arrange the asparagus stalks in a single layer on an ovenproof
baking dish. Drizzle olive oil over asparagus. Roast in
the oven for 12 to 15 minutes until asparagus begins to
brown, yet has cooked only until fork tender. When cooked,
season to taste with pepper.
3. Meanwhile, make aioli by combining yogurt, mayonnaise,
tarragon, shallots, garlic, orange zest and mustard in a small
bowl. Mix in orange juice. Whisk to blend well. Season to
taste.
4. Arrange the roasted asparagus spears on a serving dish.
Spoon aioli over the top. Garnish with tarragon sprigs. Serve
immediately.

Tags

Chef & Child, Side

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Association of Nutrition & Foodservice Professionals