Lemon-Pepper Parmesan Asparagus

  0.0 – 0 reviews  • Lemon
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

  1. 2 bunches medium asparagus (about 2 pounds), ends trimmed
  2. 10 tablespoons extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. 1 large egg in its shell
  5. 1 small clove garlic
  6. Juice of 1 lemon
  7. 2 tablespoons freshly grated parmesan cheese, plus more for topping
  8. 1 teaspoon dijon mustard
  9. 1/2 teaspoon black peppercorns, crushed

Instructions

  1. Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
  2. Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
  3. Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 259
Total Fat 24 g
Saturated Fat 4 g
Carbohydrates 8 g
Dietary Fiber 4 g
Sugar 3 g
Protein 6 g
Cholesterol 33 mg
Sodium 458 mg

 

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