Description
Roasted Asparagus with olive oil, garlic, lemon zest, baked at 400F, in about 20 minutes. A fast, easy, healthy vegetable side dish that pairs with so many things!
Ingredients
Scale
- 12–16 ounces fresh asparagus (pencil-thin)
- 1–2 tablespoons olive oil
- 2 garlic cloves, finely minced – use a garlic press
- Salt and pepper to taste
- 1 tablespoon lemon zest
- a squeeze of lemon juice (after it’s roasted)
Optional Garnishes: finely grated parmesan or try vegan cheesy sprinkle, toasted slivered almonds or toasted pinenuts, basil or flat-leaf parsley, chili flakes
Instructions
- Preheat oven to 400F
- Trim asparagus: Hold one spear of asparagus in your hand, and with your fingers snap off the rough end. Note where it naturally breaks. Use this as a guide to trim the remaining asparagus, laying it next to the others. Cut the remaining spears to match this length.
- Toss the trimmed asparagus in a bowl with olive oil, garlic, lemon zest, salt & pepper.
- Lay spears out in a single layer on a parchment-lined sheet pan.
- Roast until just tender-crisp (yet still vibrant green), about 15-25 minutes, depending on size and thickness, tossing halfway through.
- Once tender squeeze with lemon juice, and give a good toss. Taste for salt, adding more if needed.
- Place in a serving dish and garnish with any of the optional garnishes.
Notes
Both marinated raw asparagus and roasted asparagus will keep in the fridge for up to 4 days.
For more flavor, add sliced shallot to the mixture.
Nutrition
- Serving Size: with 2 tablespoons pine nuts
- Calories: 127
- Sugar: 3.5 g
- Sodium: 294.6 mg
- Fat: 10.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 8.3 g
- Fiber: 4 g
- Protein: 4.5 g
- Cholesterol: 0 mg
