Roasted Asparagus with a Dijon-Beer Sauce


  • 1 lb. asparagus spears, ends trimmed
  • 2 tbsp. olive oil
  • Pepper, to taste
  • 3/4 cup light beer
  • 1 1/2 tbsp. whole-grain dijon mustard
  • 1 tsp. minced garlic
  • 1 tsp. Worcestershire sauce
  • 1/2 tbsp. cornstarch
  • 1 tbsp. low-sodium soy sauce

Preheat oven to 350 degrees F.

Line a baking sheet with aluminum foil. Spread the asparagus on the baking sheet in an even layer. Drizzle with olive oil and pepper. Bake for 10-15 minutes or until tender. Remove from oven and set aside.

Meanwhile, in a small pot, mix the beer, mustard, garlic, Worcestershire, cornstarch, soy sauce and pepper together. Bring to a boil, then lower heat and simmer for 10 minutes or until reduced by half and thickened. 

Drizzle sauce over asparagus and serve.

by The Savvy Kitchen