This is an old revision of the document!
Lemon Asparagus
Information | Nutrition per serving |
---|---|
2 minutes prep | 96kcal |
15 minutes active | 5g fat |
Makes 2 servings | 6g protein |
Ingredients | Method |
---|---|
1 pound asparagus | 1. Preheat oven to 375ยฐ. Line a cookie sheet with parchment paper, set aside. |
1 lemon | 2. Cut root ends from asparagus, about 1.5 inches, removing the tough woody bits |
2 teaspoons olive oil | 3. Halve a lemon, and set one half aside. Slice the other half into 1/8 inch rounds. |
Salt and pepper | 4. Arrange asparagus on parchment paper; drizzle with olive oil. Squeeze unsliced lemon half over spears. Sprinkle with salt and pepper. Arrange sliced lemons over top. |
5. Bake about 15 minutes, or until spears are slightly wilted and the tips are slightly charred. | |
7. Serve hot, or chilled as a salad. |
Serving Suggestions
- This dish works well as a side, especially to Grilled Tenderloin or Mushroom and Thigh Fricassee
- Because the asparagus doesn't need to be piping hot, it can be allowed to cool considerably then treated as a salad side
Variations
- Asparagus can be shaved before roasting, allowing for an even more salad-like finish
- Lemon and olive oil can be whisked together with a bit of dijon, creating a light vinagrette