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Home » Recipes » Sides

By Kaleigh McMordie - April 17, 2017, Updated April 24, 2022

Roasted Asparagus with Dijon Dill Sauce

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overhead view of asparagus topped with dijon dill sauce on a plate with text overlay.

Tender-crisp roasted asparagus with a buttery, garlicky dijon dill sauce is a flavorful side dish that's easy to make in just 15 minutes and great for spring. (gluten-free)

overhead view of roasted asparagus with dijon dill sauce on a white plate with a gold fork.

Asparagus is one of my favorite vegetables, right there behind brussels sprouts. Not only is asparagus full of vitamins, minerals, and antioxidants, it's also a source of prebiotic fiber to help keep the good bacteria in your gut healthy. Oh, and it's so easy to prepare! While I enjoy basic roasted asparagus, it's fun to jazz it up sometimes with a creamy, herby sauce like my dijon dill sauce.

Why You'll Love Asparagus with Dijon Dill Sauce

In this easy-but-fancy side dish, asparagus are roasted in a hot oven for a short time to keep them gorgeously green and tender-crisp. (There's nothing worse than mushy asparagus.) A simple dijon sauce with lemon and dill takes this asparagus dish to a whole new level. It's deliciously rich and buttery, with just a tangy pop from the dijon and lemon, while dill adds a nice herby freshness. It's quick and easy to make and perfect for spring, when asparagus are at their peak.

overhead view of ingredients needed to make roasted asparagus with dijon dill sauce.

The Ingredients

  • Asparagus - Look for stalks that are bright green, firm, and have snappy tops. You don't want any soggy looking heads!
  • Salt, pepper and olive oil - Essentials for roasting any veggie.
  • Butter - I always use salted butter.
  • Garlic - Fresh is best!
  • Dijon mustard
  • Lemon juice
  • Fresh dill

How To Make It

two image collage showing raw asparagus on a baking sheet and roasted asparagus on a baking sheet.

Roast The Asparagus

  1. Spread the asparagus in a single layer on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and freshly cracked pepper. Give the baking sheet a little shake to distribute the oil over the asparagus.
  2. Roast under the broiler (on high) until bright green and just starting to blister, about 5 to 7 minutes. Watch carefully so they don't burn!
three image collage showing steps for making dijon dill sauce in a white saucepan.

Make The Dijon Dill Sauce

  1. Melt the butter in a small saucepan on low heat.
  2. Add the garlic and cook for about a minute.
  3. Whisk in the dijon, lemon juice and dill. Cook over low heat until slightly thickened and warmed through.
  4. Spoon on top of roasted asparagus.

Recipe Tips and Variations

  • Skinnier asparagus will take less time to cook than thicker asparagus.
  • I love how tangy the dijon makes this sauce. If you want a less strong dijon taste, add an extra tablespoon of butter, or reduce the dijon to 1 tablespoon.
  • The sauce can be made in advance and stored in the refrigerator for a day or two in an airtight container. Heat it gently on the stove before serving.
  • If cooked too long, the sauce may appear to separate. Just give it another stir to combine it again.
roasted asparagus with dijon dill sauce on a white plate with a gold fork.

Love Asparagus? Try These Other Delicious Asparagus Recipes!

  • Easy Oven Broiled Asparagus
  • Snap Pea Asparagus Pizza with Arugula and Burrata
  • Lemon Asparagus Fish En Papillote
  • Easy Asparagus Omelet with Goat Cheese

Did you make this recipe? Please leave a star rating in the comments!

Print

Easy Roasted Asparagus with Dijon Dill Sauce

overhead view of roasted asparagus with dijon dill sauce on a white plate with a gold fork.
Print Recipe

Tender-crisp roasted asparagus with a buttery, garlicky dijon dill sauce is a flavorful side dish that's easy to make in just 15 minutes and great for spring. (gluten-free)

  • Author: Kaleigh
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x
  • Category: side dish
  • Method: stovetop
  • Cuisine: American

Ingredients

Scale
  • 2 lb asparagus, woody ends trimmed
  • coarse sea salt
  • freshly cracked black pepper
  • 2 tsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 2 tsp chopped fresh dill (or ½ tsp dried)

Instructions

  1. Turn oven to broil.
  2. Place a asparagus on a baking sheet in a single layer. Season with salt and pepper and drizzle with olive oil. Give the pan a shake to distribute the oil.
  3. Broil 5-7 minutes or until bright green and ends are just starting to char. Watch carefully so it doesn't burn.
  4. Heat butter in a small saucepan. Add garlic and cook over low heat for 1 minute.
  5. Whisk in dijon, lemon juice and dill. Cook until slightly thickened. Remove from heat.
  6. Plate asparagus and top with dijon sauce. Serve immediately.

Notes

  • Skinnier asparagus will take less time to cook than thicker asparagus.
  • I love how tangy the dijon makes this sauce. If you want a less strong dijon taste, add an extra tablespoon of butter, or reduce the dijon to 1 tablespoon.
  • The sauce can be made in advance and stored in the refrigerator for a day or two in an airtight container. Heat it gently on the stove before serving.
  • If cooked too long, the sauce may appear to separate. Just give it another stir to combine it again.

Keywords: roasted asparagus with dijon sauce, asparagus with dill sauce

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About Kaleigh McMordie

Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.

Reader Interactions

Comments

  1. sprint2thetable says

    April 25, 2017 at 1:32 am

    I love that egg with this! And the fact that you blanched the asparagus so perfectly. I need to get better about using that method. It's the perfect way to barely cook these bright, spring veggies.

    Reply
    • Kaleigh says

      April 26, 2017 at 5:37 pm

      Thanks Laura!

      Reply

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