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Roasted Vegetables with Angostura Mayonnaise Drizzle

Yield: 8 servings

Serving Size: 190

Fat per serving: 17 g


    Angostura Mayonnaise Drizzle
  • 1/2 C mayonnaise
  • 2 Tbsp grated Pecorino Romano cheese or a tangy Parmesan
  • 1 Tbsp fresh lemon juice
  • 1 tsp grated lemon peel
  • 1 tsp Angostura® Aromatic Bitters
    Roasted Vegetables
  • 1-2 lbs. asparagus spears, green beans, broccoli raab, rapine or Chinese broccoli (or a combination)
  • 1/4 C olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp fresh lemon juice
  • 1 tsp Angostura® Aromatic Bitters


  1. Whisk together mayonnaise, grated cheese, 1 Tbsp lemon juice, lemon peel, and 1/2 to 1 tsp Angostura® Aromatic Bitters. Set aside.
  2. Rinse vegetables and drain well. Break off tough ends from asparagus. Remove stems from green beans. Whisk together olive oil, soy sauce, 1 Tbsp lemon juice and 1 tsp Angostura® Aromatic Bitters. Brush liberally on vegetables; let stand 15 minutes.
  3. Heat a large iron fry pan over medium heat. Place vegetables in pan in a single a layer. Cook about 5 minutes or until lightly browned. (The time depends on how thick the vegetables are.) Turn and cook 3-5 minutes more or until tender. Cook in two or three batches, if necessary.
  4. To serve, warm up Angostura mayonnaise in microwave for 15-30 seconds; stir well. Drizzle over hot vegetables.

Nutrition information per serving (8 – with 2 lbs. asparagus): 190 calories, 3g protein, 6g carb, 17g fat (2.5g sat. fat), 5mg chol, 380mg sodium, 2g fiber