Roasted Asparagus with Garlic-Lemon Sauce

Flip it!

wow! YUM! My parents were coming over for dinner and I waited until the last minute to start cooking. This was so easy and quick to make and turned out so delicious. The sauce was decadent and something different – probably the best way I’ve had asparagus, ever! I omitted the hard-boiled egg because my mom can’t stand them, but other than that I made it just as described and can’t wait to make it again.

Absolutely Delicious Sauce We loved this recipe! I halved this recipe, did not use salt, achovies, or hard boiled egg. BUT I did use the whole garlic clove & we didn’t find the garlic overpowering at all. To top it off, it was valentine’s day 🙂
Refreshing light and lemony

I wowed my guests with this addition to my menu of dirty martini steak kabobs for our summer dinner party. I opted to skip the egg and anchovies, keeping the recipe simple and light enough not to overpower my main course. This was a perfect topping to compliment the asparagus. I had requests for a repeat of this dish by my family. Prepare as suggested and enjoy! Easy to prepare :).


2 bunches asparagus, (about 2 pounds), trimmed
2 teaspoons extra-virgin olive oil, divided

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