Roasted Asparagus with Curry Sauce

Roasted Asparagus with Curry Sauce is a quick 5-minute roast in a hot oven. The make-ahead creamy curry sauce is made with low-fat mayo and no-fat Greek Yogurt. The dish is topped off with curry dusted cashews.

5 from 16 votes

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Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 43kcal

Author: Pat Nyswonger

Ingredients

For the Asparagus

2 pounds fresh asparagus spears thick spears are best for roasting
1-2 tablespoons olive oil
Salt and pepper
1/2 cup roasted Cashews

For the Curry Sauce:

1/2 cup no-fat plain Greek yogurt
3/4 cup reduced-fat mayonnaise
1 teaspoon Dijon mustard
1 garlic clove grated, crushed or finely minced
2 tablespoons lemon juice
Salt & freshly ground pepper
2 teaspoons Madras ground curry powder or to taste

Instructions

Preheat oven to 500°F Place oven rack on top setting. Place a wire rack over a baking sheet and set aside while preparing the asparagus.
Rinse the asparagus under cold water then lay them on a kitchen towel and blot off the water. Break or cut off the tough ends of the asparagus and discard.
Place the asparagus stalks in a zip-top bag and add the oil. Gently, roll the asparagus around to coat evenly.
Remove the asparagus and spread them in a single layer on the wire cooling rack. Sprinkle generously with salt and pepper.
Transfer the baking sheet to the oven and roast the asparagus for 5 minutes, until just beginning to show a brown color to their tips. Remove the asparagus from the oven and transfer to a serving plate. They will be bright green, tender and crisp. While the asparagus is roasting prepare the curry sauce.

For the Low-Fat Curry Sauce:

In a small dish, add the yogurt, mayonnaise, mustard, garlic, lemon juice, salt and pepper. Whisk to combine well. Whisk in 1 teaspoon of the ground curry powder, taste and add more curry powder gradually until your taste preference is achieved.
Spoon a portion of the curry sauce onto the roasted asparagus, garnish with roasted cashews and serve immediately. Serve the remaining curry sauce in a small dish.

Notes

Nutritional Values is for the curry sauce only which will make 1-1/4 cups. Add an additional 38 calories for 6-spears of asparagus for each serving.
When buying fresh asparagus the thicker stalks are much more flavorful than the pencil-thin asparagus.
Asparagus can also be peeled with a vegetable peeler at the ends of the stalks.
A wire rack keeps the asparagus elevated so they do not become soggy from their juices.
If using the baking sheet without the rack over it, do not crowd the asparagus.
What causes limp, soggy asparagus is usually from either not blotting the water from the stalks, too much oil, overcrowding the sheet pan or roasting at too low of a heat.
Blotting the rinse water from the asparagus stalks will allow the oil to adhere evenly.
Madras curry powder can be substituted with a standard mild curry powder.
The curry sauce can be made in advance and refrigerated for up to three days.

Nutrition