| Course | Side Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Roasting |
| Diets | Dairy Free, Egg Free, Low Carb, Low Fat, Nut Free, Refined Sugar Free, Vegetarian |
| Main categories | Everyday Food, Low Calorie, Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Vegetables |
| Recipe Author | Jenn Tidwell |
| Special Occasions | Christmas |
Lemon Roasted Asparagus
Serves: 10 x 4-5 spears each
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite.
Recipe by:
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Adjust the ingredients measurement scale here by changing this number. 10 x 4-5 spears each
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp KnivesIngredients
- 3 pounds asparagus trimmed
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon zest grated
- 3 cloves garlic minced
- 3/4 teaspoon Kosher salt
- 3/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Reheating/Serving Instructions
Reheat to desired temperature using stove top or microwave.
Nutrition
Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1029IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 3mg
Lemon Roasted Asparagus
$15.00 cooking fee
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