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Roasted Spring Asparagus

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

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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 traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

28 g

Pine Nuts

(Contains: Pine nuts May contain traces of: Peanuts)

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.

Cooking Steps

1
  • 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.
2
  • 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.
3
  • 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.)


4
  • 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.

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