Roasted asparagus with pepper sauce
2 pound(s), medium thickness, tough stems snapped off
¼ tsp, or to taste
⅛ tsp, freshly ground, or to taste
Roasted red peppers (packed in water)
Reduced calorie mayonnaise
1 small clove(s)
½ tsp, smoked
- Preheat oven to 425ºF.
- Put asparagus on a nonstick baking sheet; drizzle with oil and toss. Spread into a single layer and sprinkle with salt and pepper. Roast, shaking pan once or twice during cooking, until asparagus is fork-tender, about 10 to 15 minutes (varies greatly depending on thickness of spears).
- Meanwhile, drain peppers and pat dry with paper towels. Place peppers, mayonnaise, garlic and paprika in a food processor or blender; process until smooth and set aside.
- Arrange asparagus on a serving plate; drizzle with pepper mixture (or pour into a small bowl and serve as a dipping sauce).
- Serving size: 1/6 of asparagus plus 2 Tbsp sauce