Almost everyone loves asparagus, especially when it's soaked in butter and smothered with hollandaise sauce. My brother always orders it when we go out for steak. Side note, has anyone seen those GIANT asparagus stalks? Are they on steroids or what's the deal with that?! That pretty much ruins this side dish as a healthy vegetable. When I was making this dish for lunch for my dad, I knew I needed to omit the butter and fat as much as possible. This dish is tasty and the sauce is a much healthier substitute for hollandaise, but as always, don't drench your vegetables in the sauce! Just use it for dipping, okay? That is what sauce is for. Dipping.
- Olive Oil
- Salt, Pepper, Garlic, Paprika
- 1/4 C. Low-Fat Mayo made with Olive Oil
- 2 tablespoons Lemon Juice
- 1 teaspoon White Wine Vinegar
To Make the Asparagus: Preheat oven to 400 degrees F.
- Remove the "tough ends" from asparagus by cutting off about an inch from the end.
- Peel remaining bottom half of asparagus with a peeler.
- Line asparagus up on a foil-lined baking sheet so that there is no overlap.
- Brush with olive oil.
- Sprinkle with salt (I used salt substitute since this was for my dad), garlic, black pepper, and paprika.
- Bake until tender but still crispy. About 25-30 minutes.
To Make Lemon Dipping Sauce:
1. Mix mayo, lemon juice, white wine vinegar in a bowl.
2. Add salt and pepper to taste.