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    Roasted Asparagus With Garlic-Lemon Sauce

    Roasted asparagus is delicious drizzled with a sauce inspired by Caesar salad dressing. Low-fat mayonnaise makes the sauce creamy without a lot of extra calories or fat. Dress up the dish with chopped hard-boiled eggs or leave them out if you’re in a hurry.


    • 2 bunches asparagus (about 2 pounds), trimmed
    • 2 teaspoons extra-virgin olive oil, divided
    • 1/8 teaspoon salt
    • 2 tablespoons low-fat mayonnaise
    • 2 tablespoons shredded Parmesan cheese
    • 2 tablespoons water
    • 2 anchovy fillets, minced
    • 1 small clove garlic, minced
    • 1 tablespoon lemon juice
    • 2 hard-boiled eggs, optional


    Step 1
    Preheat oven to 425°F.
    Step 2
    Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
    Step 3
    Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg (if using).

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