We eat asparagus on a weekly basis. It’s always been one of my favorite vegetables! I can prepare a Costco-size bag of asparagus for dinner, the kids will eat every last morsel, and be looking for more! Usually when I make asparagus, I just toss it with a little oil {EVOO or avocado}, salt, pepper, and throw it in the oven to roast. When I have a few extra minutes, it’s nice to kick it up a notch! If you’re not an asparagus lover, swap it for broccoli!
Roasted Asparagus with Lemon
This recipe is for about 2 pounds of asparagus, but I would not worry too much if you have a little more or less than 2 pounds.
Ingredients
- 2 lbs (1 kg) asparagus, tough ends snapped or cut off
- 1/8 to 1/4 cup EVOO or avocado oil {I usually use closer to 1/8 cup}
- 2 garlic cloves, minced
- zest of one lemon
- pink salt & fresh-ground pepper, to taste
- 1 lemon, cut into 4-6 slices or 8 wedges {use the same
lemon that was zested}
Directions
- Preheat the oven to 425-450 degrees F.
- Place the asparagus onto a baking sheet in a single layer.
- In a small mixing bowl, whisk together the oil, garlic, lemon zest, salt, & pepper. Brush or drizzle the oil mixture evenly over the asparagus – you don’t need to be a perfectionist here!
- Roast the asparagus in the oven until it is al-dente/tender {but NOT mushy!} and starting to get some golden/dark spots, approximately 10 minutes. Serve while hot.
