Preheat oven to 350 F. Line a large cookie sheet with parchment paper. Arrange the asparagus in a single layer on it. Drizzle the olive oil over the asparagus and roll to coat. Lightly sprinkle with the seasoning. Place uncovered, into the oven and bake for 1 5 minutes, or until asparagus is bright green. Transfer to serving platter and drizzle with the Creamy Horseradish Sauce with Lemon.
Alternatively, hollow out a lemon half. Cut a thin slice from the bottom so that the lemon sits flat. Fill the lemon half with the Creamy Horseradish Sauce with Lemon. Arrange the asparagus spears in a criss-cross herringbone pattern on a large platter and place the sauce-filled lemon alongside them on the platter.
Ingredients:
- 2 pounds thin asparagus, ends trimmed
- 2 tablespoons extra-virgin olive oil
- lemon-pepper seasoning or Manischewitz Fish Seasoning
- Manischewitz Creamy Horseradish
- Sauce with Lemon ½ lemon, optional
Status: Parve
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings
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