Roasted Asparagus with Dill Butter Recipe
- ½ cup butter, softened
- 2 bunches fresh asparagus, trimmed
- No-stick cooking spray
- In small bowl, vigorously stir together softened butter and Dill Pickle Dip Mix. Refrigerate 1 hour.
- Preheat oven to 375°F. Place asparagus on a large rimmed baking sheet. Lightly spray with no-stick cooking spray. Bake 8-10 minutes or until desired doneness.
- Serve asparagus dolloped with dill butter.
Nutrition per Serving:
Calories: 120 Total Fat: 11g Sat. Fat: 7g Cholest: 30mg Sodium: 320mg Carbs: 5g Fiber: 2g Sugar: 2g Protein: 2g