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Roasted Asparagus in Mustard Dill Sauce

Better Homes and Gardens-Low-Fat-Fall-99





List of Ingredients



• 1 pound asparagus spears
  
• 1/4 cup reduced-sodium chicken broth
  
• 2 tablespoons dill mustard*
  
• freshly ground black pepper
  
• 2 tablespoons grated Parmesan cheese or Asiagp cheese, optional
  
• lemon slice, optional
  
• fresh dill sprig, optional
  






Instructions



1. Snap off woody stems from asparagus. Arrange in a shallow baking dish. Combine broth and mustard. Pour over asparagus, turning to coat.
   
   
2. Bake in a 425° oven, uncovered, for 15-20 minutes or until asparagus is crisp-tender. Transfer to serving dish. To serve, sprinkle with pepper. Garnish, if desired.
   
   
3. Note: If dill mustard is not available, substitute 2 tbl. Dijon-style mustard plus 1 tsp. snipped fresh dillweed.
   
   
4. 45 cal, 2g fat, 2mg chol, 290mg sod, 4g carb, 4g pro.
   
5. Servings: 4