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Roasted Lemony Asparagus
Ingredients
-
2
pounds asparagus spears
-
1/4
cup extra-virgin olive oil
-
1/4
teaspoon sea salt or salt
-
Freshly ground black pepper
-
2
tablespoons chopped preserved lemons*
Directions
Preheat oven to 400 degrees F. Snap off woody bases from asparagus; discard. If stems are tough, remove outer layers with a vegetable peeler. Arrange asparagus in a single layer in a 15x10x1-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roast, uncovered, for 10 to 15 minutes or until crisp-tender. Season with freshly ground black pepper. Sprinkle with chopped preserved lemons. Makes 8 to 10 servings.
From the Test Kitchen
- Variation Grill Method:Prepare asparagus spears as above. Place in a 13x9-inch disposable foil pan. Drizzle with olive oil and sprinkle with sea salt. Place pan directly over medium coals; grill for 10 to 15 minutes or until asparagus is crisp-tender, occasionally turning asparagus with tongs. Serve as above.
- Tip *Test Kitchen Tip:If preserved lemon is not available, in a small bowl combine 2 tablespoons finely shredded lemon peel and 1/2 teaspoon salt; sprinkle on roasted asparagus.
Nutrition Facts
(Roasted Lemony Asparagus)
- Servings Per Recipe 8,
- Calories 76,
- Protein (gm) 2,
- Carbohydrate (gm) 4,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Sodium (mg) 781,
- Potassium (mg) 110,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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