Roasted Asparagus with Parsley Dip

-1 bunch asparagus
-1 tbsp Sonoma Farm Garlic Infused olive oil
Dip
-1 cup sour cream
-1/2 cup chopped parsley
-1/4 cup chopped chives
-1-1/2 tbsp lemon juice
11 tsp Dijon mustard
salt, and black pepper for taste
 
Preparation:

Step 1 Combine all ingredients for dip in a food processor and process until smooth.

Step 2 Chill for about an hour for flavors to meld.

Step 3 Preheat oven to 450 F. Line a cookie sheet with parchment or aluminum foil. Prepare the asparagus by snapping the ends and peeling up to half. Toss it with a drizzle of garlic olive oil and sprinkle salt and pepper.

Step 4 Place on the baking sheet and roast it for 5-7 minutes until asparagus is tender.

Step 5 Transfer asparagus in a serving dish. Spoon some dip over asparagus or serve alongside for dipping.

Sonoma farm
Oct 2013