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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 375°. 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