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Roasted Spring Asparagus Kit

Roasted Spring Asparagus Kit

Serves 4
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
260 kcal
Protein
: 
4g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Egg
  • Pine nuts
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ Serving 4 people

454 g

Asparagus

1 unit(s)

Lemon

7 g

Tarragon

4 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

28 g

Pine Nuts

(Contains: Pine nuts May be present: Peanuts)

Not included in your delivery

2 tbsp

Butter*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

¼ tsp

Sugar*

0.13 tsp

Salt*

Calories260 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate8 g
Sugar3 g
Dietary Fiber3 g
Protein4 g
Cholesterol25 mg
Sodium150 mg
Trans Fat0.3 g
Potassium300 mg
Calcium40 mg
Iron2.5 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.
•Baking Sheet
•Measuring Spoons
•Zester
•Large Non-Stick Pan
•Whisk
•Medium Bowl

Cooking Steps

Prep and roast asparagus
1
  • Trim and discard the bottom 1-inch from asparagus.
  • Add asparagus and 1 1/2 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.
Finish prep
2
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Strip 1 1/2 tsp tarragon leaves from stem, then finely chop.
  • Melt 2 tbsp butter in the microwave or a small pot.
Toast nuts and make lemony tarragon sauce
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, then whisk to combine. (NOTE: If sauce is too thick, slowly whisk in 1 tbsp warm water to thin it out.)

 

Finish and serve
4
  • Remove asparagus from the oven and sprinkle lemon zest over top. Toss to combine.
  • Spread tarragon cream sauce along the bottom 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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