Roasted Spring Asparagus as an extra
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Roasted Spring Asparagus as an extra

Roasted Spring Asparagus as an extra

Serves 4

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

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

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 Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

28 g

Pine Nuts

(Contains Pine nuts)

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*

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Nutrition Values

Calories230 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate7 g
Sugar3 g
Dietary Fiber3 g
Protein4 g
Cholesterol25 mg
Sodium135 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.

Utensils

Baking Sheet
Measuring Spoons
Zester
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

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.