Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients! Top with Parmesan for extra flavor.
Happy New Year! After a brief, much-needed break from the blog, I’m excited to be back sharing simple, fresh recipes. A quick life update: I’m officially pregnant with our first child and currently 22 weeks along. It’s been an amazing experience so far, and it’s made me focus even more on vegetables and nutrient-dense meals.
Since discovering my pregnancy, I’ve increased my veggie intake and found myself craving plant-forward dishes. I’ve also had strong aversions to many meats, so I’ve been getting creative with vegetables to keep meals varied and satisfying. This baked asparagus is one of those go-to side dishes: it’s fast, easy, and brightened by a tangy mustard-dill sauce that pairs well with a wide range of main dishes.
The method is straightforward: trim the asparagus, toss with a little olive oil, and roast until crisp-tender. While it bakes, whisk together a simple sauce of low-sodium broth, Dijon mustard, lemon juice and garlic, then finish with fresh dill. For a richer finish, grate Parmesan over the warm asparagus—my husband loves it that way. The whole process takes about 25 minutes from start to finish, making this an ideal side for busy weeknights or small gatherings.
Why this recipe works
Asparagus roasts beautifully: the dry heat concentrates its natural sweetness while preserving a pleasant snap. The mustard-dill sauce adds acidity and savory depth that complement asparagus without overpowering it. This combination is low in effort but high in flavor—ideal for when you want a healthy side that still feels special.
More asparagus ideas
- Honey Garlic Shrimp Stir Fry with asparagus
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Simple Sautéed Vegetables including asparagus
- Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
- Roasted Veggie Pasta Salad featuring asparagus
I hope you enjoy this Baked Asparagus with Mustard Dill Sauce—if you try it, please leave a rating and tag me on Instagram using #eatyourselfskinny so I can see your recreations!
Baked Asparagus with Mustard Dill Sauce
Prep Time: 5 mins • Cook Time: 20 mins • Total Time: 25 mins • Servings: 4
Ingredients
- 2 lb. asparagus spears, trimmed
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup low-sodium chicken broth (or vegetable broth for vegetarian)
- 4 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh dill
- Optional: freshly grated Parmesan for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the trimmed asparagus with olive oil and season with salt and pepper. Arrange the spears in a single layer on a small baking dish or rimmed sheet pan.
- Bake for 15–20 minutes, until the asparagus is crisp-tender and lightly browned at the tips.
- While the asparagus bakes, whisk together the chicken (or vegetable) broth, Dijon mustard, lemon juice and minced garlic in a small bowl. Taste and adjust seasoning with salt and pepper if needed.
- When the asparagus is done, transfer to a serving dish and drizzle with the mustard-dill sauce. Sprinkle with fresh chopped dill and, if desired, grate a little Parmesan over the top. Serve warm and enjoy.
Nutrition (per 1/4 of recipe)
Calories: 70 kcal | Carbohydrates: 10.2 g | Protein: 5.7 g | Fat: 0.6 g | Saturated Fat: 0.1 g | Sodium: 653.4 mg | Fiber: 4.6 g | Sugar: 3.1 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips & variations
- To make this vegetarian or vegan, use low-sodium vegetable broth and omit the Parmesan. The mustard and lemon still provide a satisfying tang.
- If you prefer crisper asparagus, reduce bake time by a few minutes; for softer spears, add a few extra minutes in the oven.
- Add a pinch of red pepper flakes to the mustard sauce for a subtle spicy kick, or stir in a teaspoon of honey for a touch of sweetness.
- For an extra layer of texture, toast slivered almonds in a dry skillet and sprinkle them over the finished dish just before serving.
- Leftovers: Store cooled asparagus and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the spears.
Serving suggestions
This baked asparagus pairs well with grilled or roasted fish, lemon chicken, baked tofu, or as part of a vegetable-forward dinner. It also makes a bright addition to buffet spreads and holiday meals when you want an elegant, easy vegetable side.