20 minutes prep time | Serves 4

Ingredients:
 

• 1 lb asparagus
• 1 tsp extra-virgin olive oil
• Sea salt and freshly ground organic black pepper, to taste
• 2 tsp organic butter

Directions:
 

1. Preheat oven to 400°. Thoroughly rinse the asparagus, then drain. Cut or snap off the tough bottom 2 inches of the stalks. Spray a baking sheet with nonstick organic olive oil spray. Arrange the trimmed asparagus in a single layer on the prepared pan. Drizzle the olive oil evenly over the asparagus. Sprinkle with salt and pepper.
2. Using your hands, roll the asparagus to coat with the oil. Dot butter evenly over the asparagus. Roast in the preheated oven for about 5 minutes, and then carefully shake the pan back and forth to distribute the melted butter. Continue roasting for another 10 minutes or until just fork tender.
    

Sauces for Dipping

Ingredients:
 

• 1⁄2 c low-fat organic plain yogurt or organic mayonnaise

Directions:
 

1. Divide the yogurt or mayonnaise into 2 to 3 bowls. Stir one of the following into each bowl.

• 1 Tbsp finely grated organic lemon, orange, or lime zest
• 1 tsp tamari or organic balsamic vinegar
• 1 Tbsp organic black olive spread or tapenade (found in many natural foods stores), or finely minced organic black olives
• 1 Tbsp minced organic sundried tomatoes (if using oil-packed, drain first)
   

Per serving (with lemon zest): 74 Calories, 4 g Protein, 8 g Carbohydrates, 3 g Fiber, 4 g Total fat (2 g sat, 2 g mono), 168 mg Sodium, Folate, Vitamin E, Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, C, Calcium, Phosphorus, Potassium